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Potted Hare Or Rabbit Recipe
|Hare/Rabbit meat||2 Pound, cut into 1 inch pieces (1 Kilogram)|
|Red wine||4 Fluid Ounce (125 Milliliter)|
|Red wine vinegar||1 Tablespoon|
|Unsalted pork fat||8 Ounce, diced (250 Gram)|
|Boiling water||1 Pint (600 Milliliter)|
|Black pepper||To Taste|
|Grated nutmeg||1⁄2 Teaspoon|
|Thyme||1 Teaspoon, freshly chopped|
|Dried marjoram||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 2674 Calories from Fat 1651
% Daily Value*
Total Fat 183 g281.8%
Saturated Fat 63.8 g319.2%
Trans Fat 1.8 g
Cholesterol 909.5 mg
Sodium 920.8 mg38.4%
Total Carbohydrates 7 g2.4%
Dietary Fiber 2 g8%
Sugars 0.8 g
Protein 212 g423.4%
Vitamin A 10.6% Vitamin C 15%
Calcium 26% Iron 179.2%
*Based on a 2000 Calorie diet
Leave to soak for 2 hours.
Drain the meat and pat dry with kitchen paper towels.
Cook the pork fat in a frying pan until it has rendered most of its fat.
Add the meat and brown on all sides.
Transfer the meat mixture to a baking dish.
Stir in the boiling water, salt and pepper to taste, the nutmeg and herbs.
Cover the dish and bake in a cool oven (150°C/300°F or Gas Mark 2) for 2 1/2 hours or until the meat is very tender.
Drain the meat in a strainer over a mixing bowl.
Chill the liquid in the mixing bowl for 20 minutes.
Finely chop the meat and place in a large terrine.
Skim the fat from the liquid in the mixing bowl and place it in a saucepan.
Melt the fat and pour over the meat in the terrine.
Cover and chill for at least 2 hours before serving.