Hare Terrine With Satsuma And Chilli Chutney Recipe

Terrine Preparation

1. 1

   Prepare the Gelatin

   Soak the gelatin sheets in cold water for about 5 minutes until soft. Drain and set aside.

2. 2

   Cook Onion and Garlic

   In a skillet, sauté the chopped onion and minced garlic in a little oil until soft and translucent. Allow to cool.

3. 3

   Combine Ingredients

   In a large mixing bowl, combine minced hare, pork fatback, sautéed onion, garlic, thyme, eggs, salt, black pepper, and brandy. Mix well until fully combined.

4. 4

   Incorporate Gelatin

   Gently warm the soaked gelatin in a small pot until melted. Stir into the meat mixture until fully incorporated.

5. 5

   Prepare the Terrine Mold

   Line a terrine mold with parchment paper, allowing excess to hang over the sides. Fill the mold with the meat mixture, pressing down firmly to eliminate air pockets.

6. 6

   Bake the Terrine

   Cover the terrine with additional parchment and place in a water bath. Bake in a preheated oven at 160°C (320°F) for 1.5 hours or until fully cooked.

7. 7

   Cool and Set

   Remove from the oven and allow to cool to room temperature. Once cooled, refrigerate for at least 6 hours or overnight to set.