Hare liver crème
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Ingredients
|
250 |
g |
hare liver |
|
250 |
g |
goose liver |
|
4 |
|
eggs |
|
8 |
g |
salt |
|
3 |
g |
pepper |
|
150 |
ml |
Madeira |
|
150 |
ml |
red port |
|
150 |
ml |
cognac |
|
200 |
ml |
poultry stock |
|
6 |
leaves |
gelatin |
|
50 |
g |
hare blood |
Preparation method
- Reduce the red port, Madeira, and cognac to a third.
- Mix this reduction with the hare liver and goose liver, the eggs, and the salt and pepper.
- Cook this mixture for 50 minutes at 80°C in a steam oven.
- Allow the cooked mixture to cool.
- Soften the gelatin in cold water and then dissolve it in the heated poultry stock.
- Blend the mixture with the poultry stock until smooth.
- Allow the mixture to cool.
Serving suggestions
- As a component in a composition with other components of hare.
- As a spread for bread.