Terrine of Hare from Tony Bilson's Recipe Book by Tony Bilson

Ingredients

• 1 sprig thyme
• 1 bay leaf
• 1 tsp coarsely-ground black pepper
• 2 cloves garlic, crushed
• 200 ml shiraz
• 2 tbl red wine vinegar
• salt
• pepper
• 60 ml cognac
• 3 eggs
• 150 g back fat or bacon, thinly sliced
• 250 g pork fat, minced
• 100 g back fat, diced
• 750 g hare meat
• 150 g pork, minced
• 2 tbl mirepoix
• 4 crushed juniper berries
• 1 slice of orange
• 60 ml olive oil