Gastronomixs

Hare liver crème

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.

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