Potted Hare Or Rabbit Recipe

Summary

CourseMethod
Main Ingredient

Ingredients

 Hare/Rabbit meat2 Pound, cut into 1 inch pieces (1 Kilogram)
 Red wine4 Fluid Ounce (125 Milliliter)
 Red wine vinegar1 Tablespoon
 Unsalted pork fat8 Ounce, diced (250 Gram)
 Boiling water1 Pint (600 Milliliter)
 Salt To Taste
 Black pepper To Taste
 Grated nutmeg1⁄2 Teaspoon
 Thyme1 Teaspoon, freshly chopped
 Dried marjoram1⁄4 Teaspoon

Nutrition Facts

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

Directions

Put the meat in a mixing bowl and pour over the wine, vinegar and enough water just to cover the meat.
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.
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