Polish Hare Pate

Recipe Ingredients

		Shoulder, neck, forepaws, liver, and heart
		Of a large hare
1 cup	110g / 3.9oz	Chopped onion, carrot, and celery, mixed
3		Bacon or salt pork - (to 4 slices)
1		Dried marjoram
1		Dried thyme
1		Ground juniper
1 cup	237ml	Bouillon
2 tablespoons	30ml	Sweet cream
2		Egg yolks - lightly beaten
		Salt - to taste
		Freshly-ground black pepper - to taste
		Toast, thin slices - as needed
2 tablespoons	30ml	Butter - (to 3 tbspns)
2 tablespoons	30ml	Bread crumbs

Recipe Instructions

Combine meat, vegetables, bacon or salt pork, marjoram, thyme, juniper, and bouillon; simmer until meat falls from the bone. Drain and bone meat; put meat, liver, and bacon through a grinder twice. Add cream, lightly beaten egg yolks, and salt and pepper to taste; mix well. Spread toast thinly with pate. Brown butter, add crumbs, and pour over pate.

This recipe yields ?? servings.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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