Terrine of Hare

• 750 g hare meat
• 150 g pork, minced
• 250 g

Bone and trim the hare of any gristle. Slice the back fillets in half lengthways. Reserve the lungs, heart, liver and blood in a bowl, cover and refrigerate.

Assemble the marinade ingredients in a bowl and add the hare meat to the marinade. Marinate for two to three days in a refrigerator or one day at room temperature. Remove the hare, reserve the marinade and pat the meat dry with pap