One spring I decided to retrace, as far as possible, the route that
If not cut in portions, cut the hare to fit a lidded casserole. Add the belly pork, cut into cubes, and half the bacon, cut in strips. Mix the onion and garlic in with the meat; place the bay leaves, thyme and strip of orange peel on top and pour in the red wine. Cover and cook in a slow oven (Mark 3, 160°C, 325°F) for 45–60 minutes – the hare meat should come easily from the bone and most of the pork fat will have melted.
Discard all the herbs and orange peel and mince or chop in a processor (but not too finely) the boned meat and seasonings; strain the cooking liquor into a pan and, if necessary, reduce to
Mix the meat in a large bowl with the madeira, salt, pepper, ground mace, and ground thyme. If possible, cover and chill overnight.
Next day line a
Cook in a bain-marie in a slow oven (Mark 3, 160°C, 325°F) for 1–1¼ hours. Remove from the oven and replace the lid with a piece of wood (I keep a piece cut to fit the terrine specially for this – it’s as well to write TERRINE on it in felt-tip pen otherwise I find somebody takes it to light the fire) wrapped in foil on top. Stand some scale weights on top and leave the terrine to cool in the bain-marie. When cool, chill; then briefly dip the terrine in very hot water to turn it out. This terrine will cut into 18–20 slices.
© 1987 Geraldene Holt. All rights reserved.