Potted Hare

Name: Potted Hare
Ingredients: 230 g (8 oz) cooked boned hare; 1 tablespoon marsala; 175 g (6 oz) unsalted butter at room temperature; salt, pepper and cayenne; 1 tablespoon rum; salt, pepper and cayenne; salt, pepper and cayenne

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Game Cookery

By Patricia Lousada

Published 1989

About

Ingredients

230 g (8 oz) cooked boned hare
175 g (6

Starter
Gluten-free

Method

Chop the meat roughly and process with the butter until smooth. Mix alcohols into the pâté, and season to taste. Pack into a terrine, cover with cling-film and chill for at least 2 hours. Seal with a layer of melted butter if keeping for more than a day or so. Serve with toast.