Ingredients

• 500 g boneless hare meat
• 250 g fatty ground pork
• 100 g diced salt pork
• 1 finely chopped onion
• 2 garlic cloves
• 1 beaten egg
• 60 ml cognac
• 1 tsp salt
• 0.5 tsp pepper
• 0.25 tsp allspice
• 2 pie crusts
• 1 beaten egg(for glazing)

Instructions

1. 1

   Chop the hare meat with a knife or grinder (coarse texture).

2. 2

   Mix with the pork, salt pork, onion, garlic, cognac, egg, and spices.

3. 3

   Refrigerate the filling for 2 hours.

4. 4

   Line a pie dish. Fill with the mixture.

5. 5

   Cover with the second crust, seal, and prick.

6. 6

   Brush with beaten egg.

7. 7

   Bake at 375°F (190°C) for 1 hour. Serve warm or cold.