Bryn-y-pys Hare Terrine

Name: Bryn-y-pys Hare Terrine
Cuisine: British
Ingredients: 1 clove garlic, crushed; 2 teaspoons fresh thyme and parsley, chopped and mixed; 1 onion, finely sliced; 2 tablespoons butter; salt and pepper; salt and pepper; 2 teaspoons fresh thyme and parsley, chopped and mixed; 1 pound bacon; 1 hare, flesh removed and cut into longish strips; 6 juniper berries, crushed; 1 tablespoon olive oil; 1¼ cups red wine; 1 pound lean pork, ground; 1 pound lean pork, ground; 1 pound fat pork, ground; 1 pound fat pork, ground

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Game Cookbook

By Clarissa Dickson Wright and Johnny Scott

Published 2004

About

My favorite pub is the Cholmondley Arms at the village of the same name on the A49 in Cheshire, England, where Guy and Carolyn Ross-Lowe win award after award for their pub and its food. They manage to keep a great pub atmosphere and wonderful food—not easily done. This is Carolyn’s excellent hare terrine recipe.

Ingredients

Europe
United Kingdom
Cheshire
Main course
Gluten-free
England

Ingredients

Method