Hareterrine

Ingredients for Hareterrine

Instructions for Hareterrine

To prepare the Hareterrine recipe, please follow these instructions:

*) One rygfilet, one Tenderloin and all legs and tendons are saved to the game-soup/vildtfricassé. Alternatively, the flesh will be listed into the tureen or used for an entirely different right.

Boil three walnuts up in cold water. Pour the water off. Cut the top 15-20 cm preferably green part of leeks. Rinse thoroughly. Blanch 2 minutes in abundant boiling water letsal-tet. Got them directly into cold water. Tag them so up to drain on a cloth. Each Leek leaf can be shared and folds out to twice the size. Dip the parsley quickly in the boiling water. Take it up, chop it and twisting it. Fold the leek-leaves out. Butter the mold with little subcutaneous fat, so the leaves can snagging. Line of the mould and pages first with Leek leaves then with veal tongue. The tureen is covered later in accordance with the same principle.

Parties to the March Hare. Chop the garlic, Rosemary, juniper berries and Bay. Part skalotte the bulbs into smaller pieces. Cut back, tenderloin and bovkødet of the legs. It doesn't matter to bovkødet cut off in ureelle pieces. Cut tendons from rygfileten and mariner, along with bovkødet, liver and heart in wine, balsamic vinegar and shallots, Laurel, garlic, Rosemary and Juniper. Two hours is fine. Overnight is even better.

Share clubs in the upper thigh and drumstick. Cut the meat from the thighs and mariner with shoulders, spine and liver (see above). Cut the meat from the thighs. Remove the tendons. Cut it into strips about 1 x 1 cm (a) elongated. Salt it lightly. Leave it for an hour or two on the kitchen table.

Take the one rygfilet and one tenderloin out of the marinade. Brown them quickly in neutral oil on all sides on a hot frying pan. Season with salt and pepper. Turn in the chopped, blanched parsley. Brown then half of the ureelle harekød and the liver quickly. Pull them off the pan. Saute so skalotte the onions a few minutes and cook so that the forehead with red-vinslagen and its contents. You want to remap 1/2-1 dl.

Run the afbrunede and it is not afbrunede ureelle harekød as well as liver and spices from the red wine indkogningen through the mincer. Stir in chopped calf thoroughly with salt, then fat, wine, eggs, (mel) and Spice mixture. Stir meat in hare. Try rose a bit of forcemeat and adjust if necessary krydringen.

Share forcemeat into two portions. Pipe Club strips in one half. Stir in three walnuts in the other. Advantage first mallet forcemeat in the form. Place the saw back/Tenderloin as harmonious as possible in the form. Advantage Walnut forcemeat. Put calf's tongue at the top, fold the leek leaves. Cover with aluminum foil. Bake in a water bath approx. 2 hours and 30 minutes by 140 degrees. (a roast thermometer should show 71 degrees c. Let tureen cooling of about an hour. Load so pressure over with a weight of ca. 2.5 kg. When it is completely cold pressure is removed, the tureen cover. It will be able to better by pulling a few days before serving, because it then get the opportunity to develop its full flavor.

Serving
Serve with pickles or Beetroot chutney with prunes and coffee.