Ingredients

• 500 g hare meat
• 300 g fatty ground pork
• 100 g poultry liver
• 1 chopped onion
• 2 garlic cloves
• 60 ml Port wine
• 1 beaten egg
• 2 tbsp chopped parsley
• 1 tbsp fresh thyme
• 6 bacon slices
• 1 Salt, pepper, and allspice

Instructions

1. 1

   Coarsely chop the hare meat and poultry liver.

2. 2

   Mix with the pork, onion, garlic, Port wine, egg, herbs, and spices.

3. 3

   Line a terrine mold with bacon.

4. 4

   Fill with the mixture and press down firmly.

5. 5

   Fold over the bacon. Cover with aluminum foil.

6. 6

   Cook in a water bath at 325°F (165°C) for 1h30.

7. 7

   Let cool and refrigerate for 48 hours before unmolding.