Ingredients
- 500 g hare legs or shoulders
- 260 g red onions
- 200 g cold butter plus a little
- 150 g of wine vinegar
- 100 g fresh cream
- 100 g sugar
- 30 g leek in slices
- fennel barbine
- homemade bread
- garlic
- extra virgin olive oil
- salt
- pepper in grains
Dip the hare legs in a saucepan filled with salted water with 2 peppercorns, a clove of garlic with the peel. From when the boil starts, cook on the flame at minimum for 50 '. Let the hare legs cool in the cooking broth, then remove the meat from the meat and strain the broth. Melt a knob of butter in a pan, add the leek and hare pulp, salt, pepper and cream and cook everything for 10-12 'over high heat. Turn off and blend in cream in the food processor with a ladle of filtered broth.
When the mixture is quite homogeneous, add 200 g of cold butter in tufts, continuing to whisk. Blend until you get a fine grain. Distribute the hare terrine in one or more bowls, seal them with plastic wrap and let it cool in the fridge for at least 2 hours. Collect the vinegar, sugar, a tablespoon of oil and the sliced onions in a saucepan and gently stew for 20-22 '.
Slice the bread and toast it in a pan or in the oven for 2-3 '. Serve the hare terrine on toast, completing with the caramelized onions and the fennel barbine.
