Pâté of russian hare

01105 HARE PATE ' RUSSIAN INGREDIENTS 6/8 PEOPLE 500 g Hare, 100 g of calf's liver, 100 g chicken livers, 250 g of butter, 2 Bay leaves, 3 juniper berries, Rosemary, 1/2 glass of white wine, 1 glass of gin.

For cooking the Hare: 1 onion, 1 glass of dry red wine, salt, pepper, extra virgin olive oil.

PROCEEDING In a casserole, heat the oil and the finely chopped onion; Add the meat, cut into cubes and browned on all sides; pour the red wine and cook for 40 minutes, covered pan and turning occasionally.

Apart from Cook chicken livers with calf's liver cut into small cubes, 50 g butter, Bay leaves, Rosemary and juniper berries.

Add the white wine and gin.

Drain the Hare, chicken livers, calf's liver, and the seasoning of the latter.

Pass all, twice, to the meat grinder and then through a sieve; melt the remaining butter, add, stir and place the mixture in a bowl.

Keep it in the refrigerator for 4 hours.

Garnish with slices of quail eggs.