Hare and Orange Terrine
This is the Hare and Orange Terrine recipe.
- Prep: 20 min
- Cooking: 1 h 30
- Refrigeration: 2 h - 3 h
Ingredients
- 1 lb (450 g) boneless hare
- 11 1/2 oz (350 g) pork in small cubes
- 4 oz (125 g) lean lard
- 5 1/2 oz (175 g) fresh lard strips
- 2 tbsp (30 mL) melted butter
- 1/2 cup (125 mL) table cream 15 % or 18 %
- 1 egg beaten
- 1 large onion chopped
- 4 oz (125 g) peeled nuts (green walnuts)
- Salt and pepper to taste
- 1 tsp (5 mL) ground thyme
- 1/2 tsp (2 mL) juniper berry powder
- 2 bay leaves
- 1/2 cup (125 mL) cognac
- Orange Sauce
- 1/3 cup (80 mL) marmelade
- 1 tbsp (15 mL) curry powder
- 1 tbsp (15 mL) whisky
- 2 tbsp (30 mL) fresh orange juice
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Preparation
In skillet, sauté onion in butter. Cut half of hare in 8 inch (20 cm) long strips, 1/2 ich (1 cm) thick. Grind all remaining meat, except fresh lard.
In bowl, combine cream, egg, salt, pepper, thyme and juniper berry powder. Stir in cognac, onion and nuts. Add ground meat and mix until smooth.
Line terrine bottom and sides with half the strips of lard. Place in layers ground mixture and hare strips. Garnish with bay leaves and top with fresh lard. Cover and wrap with foil. Place terrine in pan, filled with water, and bake in oven at 260 °F (130 °C) for 90 minutes.
Remove from oven and then, remove cover and foil. Put plate on top and add a weight. Let cool for 2 to 3 hours. Keep in refrigerator.
When ready to serve, remove lard strips and excess fat. Serve as appetizer, on bed of lettuce with pearl onions and pickles.
Orange Sauce:
Combine all ingredients and stir in orange juice. Set aside.
