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Hare and green cabbage terrine

Creation by Frank van der Wende, Carlton Ambassador/Henricus, The Hague, the Netherlands

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Allergens and dietary requirements

  • Egg

Ingredients

8
hare fillets
300
g
fillet of venison
50
g
chicken livers
100
g
Zeeland bacon
50
g
fatback bacon
1
green cabbage
1
onion
15
g
garlic
1
whole egg
10
g
curing salt

Scale recipe

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