Hare and Calf’s Liver Terrine

Name: Hare and Calf’s Liver Terrine (Pasztet z wątroby zajęcznej i cielęcej)
Cuisine: Polish
Ingredients: 5 dried mushrooms, rinsed and soaked in warm water for 30 minutes; 5 dried mushrooms, rinsed and soaked in warm water for 30 minutes; saddle, thighs, liver, heart and lungs of 1 hare; saddle, thighs, liver, heart and lungs of 1 hare; saddle, thighs, liver, heart and lungs of 1 hare; saddle, thighs, liver, heart and lungs of 1 hare; saddle, thighs, liver, heart and lungs of 1 hare; saddle, thighs, liver, heart and lungs of 1 hare; 2 onions, cut into wedges; 1 carrot, chopped; 1 parsnip, chopped; 4 bay leaves; 10 allspice berries; 300 g/11 oz calf’s liver; 165 g/5½ oz unsmoked streaky (fatty) bacon rashers (strips); 75 g/3 oz/1½ cups soft white breadcrumbs; 4 eggs; 105 ml/7 tbsp 95 per cent proof Polish spirit or vodka; 105 ml/7 tbsp 95 per cent proof Polish spirit or vodka; 5 ml/1 tsp freshly grated nutmeg; 10 ml/2 tsp dried marjoram; 10 g/¼ oz juniper berries; 4 garlic cloves, crushed; 150 g/5 oz smoked streaky (fatty) bacon rashers (strips); salt and ground black pepper, to taste; salt and ground black pepper, to taste; redcurrant jelly and salad, to serve; redcurrant jelly and salad, to serve

Pasztet z wątroby zajęcznej i cielęcej

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Food and Cooking of Poland

By Ewa Michalik

Published 2008

About

Hare and other furred game is popular all over Poland, where it has been hunted and cooked for centuries. For tender meat and a good flavour, use young hare that has been hung for at least a week. However, you can use slightly older animals for this terrine, since the meat is minced finely and then combined with other ingredients.

Ingredients

5 dried mushrooms, rinsed and soaked in warm water for 30 minutes
saddle, thighs, liver, heart and

Europe
Poland
Starter
Eastern Europe

Method

Drain the mushrooms and slice into strips. Put the pieces of hare in a large pan and pour in enough water to just cover. Add the onions, carrot, parsnip, mushrooms, bay leaves and allspice. Bring to the boil, then cover and simmer gently for 1 hour. Add a pinch of salt and allow the meat to cool in the stock.