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6–8
Complex
Published 1977
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.