Terrine of hare

HARE TERRINE 01257 4 PERSONS INGREDIENTS 250 g of lean meat 150 g pork Bacon 100 g of black olives 1 1lepre nut, 1 slice of bread, 3 leeks, 2 eggs 1 cup of porto, 1/2 cup of cognac, tabasco, Juniper, parsley, milk, pepper, Boned Hare PROCEDURE, cut the meat into pieces, chop the pork and bacon.

Mix everything and let it soak for an hour in the port and cognac.

Add the pitted olives, chopped nut, the slice of bread put to soak in milk and squeezed, leeks, grated eggs and a little chopped parsley.

Flavored with Juniper, a drop of tabasco sauce, a bit of pepper, mix well.

place in a large bowl, pressing well to get a compact, with dough and cook in medium oven, Bain-Marie, for about an hour and a quarter.

Served cold.