Fine English Cookery/Michael Smith 1998

Potted Hare
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
1 large brown hare 1 kg/2 lb loin of pork 6 large chicken livers
(plus a few grouse livers if you can get any) 500 g/1 lb extra pork fat from the back 1-1/2 teacups red wine
1 egg 1 glass Jamaica rum 2 cloves garlic
1 tsp powdered ginger 1 tsp thyme 500 g/1 lb thinly cut steaky bacon
salt and freshly ground black pepper aspic jelly to cover



1 Cut the rind off the bacon and stretch the rashers with the flat of a knife so that they do not shrink. Line an oven-proof casserole or tureen with this, leaving enough to overlap across the top of the filled pot.
2 Cut all the meat from the hare and the pork, taking off any skin and tissue. Cut all but the leg meat into 1-inch cubes and put to marinate overnight in the rum and wine.
3 Mince the remaining meats and fat together with the garlic and livers through the fine blade of a mincer, adding any left-over bits of bacon. Mix this forcemeat with the egg and seasonings and add the liquor from the marinade. Mix in the cubes of meat and fill the lined pot.
4 Cover with a lid or foil and stand the pot in a meat tin half-filled with hot water. Bake at 180C/305F/gas mark 4 for 1-1/2 to 2 hours or until the juices are quite clear. Half an hour before the estimated time of cooking is finished, remove the cover so that the top acquires a nice brown finish. To preserve its attractive appearance, cover with an aspic jelly rather than clarified butter.

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