INGREDIENTS
by Hugh Fearnley-Whittingstall

Use whatever game you can get for this tasty terrine recipe. It requires a little work, but the results are well worth the effort.

Starters & nibbles

Buyer's guide

Not the easiest animal to come by, hares should be ordered in advance from game dealers or butchers. If your butcher joints the hare for you, ask for the blood to be saved and use it to enrichen the stew or sauce or as an essential ingredient in the old English favourite, jugged hare. Available fresh or frozen, fresh hares will have more flavour than frozen ones and so is better if you’re planning a roast. Hares are at their peak from October to January although the season runs from 1 August to 29 February.

Preparation

Hare are rather bloody to prepare, so if you're squeamish buy hares ready-jointed (although the blood is a worthwhile addition to many dishes).