Ingredients (for 6 people)

• 1 hare

• 250g lean pork
• 250 g bacon
• 200 g ham
• 1 tablespoon cognac
•  thyme and bay leaves
•  salt and pepper
•  bacon strips

Procedure

1. Bone the hare,  save the liver. Cut the ham in bits and grind all the meat including the liver.
    

2. Mix the meat, salt, pepper, add one table spoon of Cognac, thyme and a bay leaf.
    
3. Once the ground meat is homogeneous cover the sides of a terrine with bacon stripes. Fill the terrine with the meat.
    
4. Cover and put in a hot oven (220°C) in bain.marie (double boiler) for an hour and a half. Pay attention on how cooked it is and if necessary prolong it.
    
5. Let it cool down in the terrine. Keep in the refrigerator.                                 

How to Serve :
 

Serve cold with bread.
 

French Food     All French recipes    Main Dishes   Meat Dishes