Hare and Orange Terrine | Canadian Goodness
This is the Hare and Orange Terrine recipe.
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Cooking tools:
- Meat grinder
- Terrine
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spoon
- Measuring cup
- Measuring spoon
- Aluminum foil
- Baking pan
- Oven
- Stove
- Plate
- Weight
- Refrigerator
Ingredients
- 1 lb (450 g) boneless hare
- 11 1/2 oz (350 g) pork in small cubes
- 4 oz (125 g) lean lard
- 5 1/2 oz (175 g) fresh lard strips
- 2 tbsp (30 mL) melted butter
- 1/2 cup (125 mL) table cream 15 % or 18 %
- 1 egg beaten
- 1 large onion chopped
- 4 oz (125 g) peeled nuts (green walnuts)
- Salt
- pepper
- 1 tsp (5 mL) ground thyme
- 1/2 tsp (2 mL) juniper berry powder
- 2 bay leaves
- 1/2 cup (125 mL) cognac
- Orange Sauce
- 1/3 cup (80 mL) marmelade
- 1 tbsp (15 mL) curry powder
- 1 tbsp (15 mL) whisky
- 2 tbsp (30 mL) fresh orange juice
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