Creation by Bart Lammersen, Tuindorphotel & Restaurant ’t Lansink *, Cas Spijkers Academie, Hengelo, the Netherlands.

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Ingredients

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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