Hare pate ' tsarina

A01053 TITLE INGREDIENTS for 4 PEOPLE 500 g Hare, 100 g of calf's liver, 100 g chicken livers, 250 g of butter, 2 Bay leaves, a sprig of Rosemary, juniper berries, 3 1/2 glass of dry white wine, a glass of gin, a glass of red wine, an onion, a little extra virgin olive oilsalt and pepper (s.q.) PROCEEDING In a saucepan saute the finely chopped onion in oil, then add the Hare meat cut into cubes and, raising a little flame, Brown well on all sides.

Add red wine and cook for about 40 minutes, stirring occasionally with wooden spoon.

Carefully remove the gall to livers, if the butcher has already done, wash them well and cut them into cubes.

Place them in Brown, with diced calf's liver in a pan with 50 g of butter, Bay leaves, Rosemary and Juniper.

Wet with white wine and gin.

Let flavour for a few minutes.

Spend twice the meat grinder of both liver and rabbit livers to gin.

Passed all the fine sieve and put the past in a bowl.

Add salt, pepper and add the remaining butter did melt, not frying, fresh focus.

Stir well to mix and pour the mixture in a rectangular Terrine from pat.

Refrigerate for at least four hours and serve sliced decorating hard-boiled eggs, preferably with slices of quail.

Suggested wine Champagne de Venoge Prences des.