Ingredients

• 1 whole boned hare
• 250 g fatty pork(pork jowl or belly)
• 4 garlic cloves
• 250 ml white wine
• 125 ml water
• 2 bay leaves
• 4 thyme sprigs
• 1 tsp salt
• 1 1/2 tsp pepper
• 1 1/4 tsp allspice

Instructions

1. 1

   Cut the hare meat and pork into cubes.

2. 2

   Place in a Dutch oven with the garlic, wine, water, bay leaves, and thyme.

3. 3

   Season with salt and pepper. Cook covered in the oven at 275°F (135°C) for 4 hours.

4. 4

   The meat should fall apart completely.

5. 5

   Remove the bay leaves and thyme. Shred with a fork.

6. 6

   Add the allspice and adjust seasoning.

7. 7

   Press into jars, cover with a thin layer of cooking fat.

8. 8

   Refrigerate for 24 hours. Serve on toasted bread.