Terrine of Hare

Preparation info
    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • pounds hare meat
  • a little butter
  • salt and freshly ground black pepper


Any remains of uncooked hare may be used to make a terrine. Remove all bones, trim the flesh and cut it in small pieces, and then weigh it. Melt butter in a saucepan and sauté hare for a minute or two to stiffen the outside; do not let it brown. Place meat in a shallow bowl with salt, freshly ground black pepper and nutmeg, to taste, finely chopped thyme and parsley, and dry white wine a