Hare Pâté

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Cutting the raw flesh from game for pâté mixture is a task most cooks hate. In this recipe the meat is cooked and then pounded with the flavouring ingredients. This is really a potted hare, if one were to be honest about the title, but it has the texture and flavour of a delicious pâté. Order your hare in advance so that the butcher can prepare it when he’s not busy.