just whipped up a batch of hare pate and i i figured i may as well share the recipe since everyone here loves it.
protein ratios can be adjusted, they mainly affect texture and flavour power. more heart gives a milder stiffer product, less heart makes it more spreadable and stronger.
just scale to wath you actually have. I have some sensitive eaters over so i went with the least potent ratio this time.
first of all, ideally you want headshot healthy hare far away from any silage, silage feeding hare get an off flavor.
3 livers bile removed and soaked in ice water, sliced
3 hearts trimmed and sliced
100g of butter
heavy cream, added at the end by feel.
half a small shalot
pinch of cacao
pinch of anis seeds
pinch of black pepper
salt to taste
heat half the butter in a pan, dont let it turn too dark
sear the sliced heart, shalot and liver, you want them pink on the inside, the shalots turning glassy is usually a good indication. Best er on the slightly undercooked side than overcooked. ad anis seeds and black pepper at the end after removing the pan from the heat.
ad everything to a blender, ad in the cacao and the rest of the butter, blend well.
once smooth as in cream a bit at a time until you get a glossy paste, adjust to desired texture but keep in mind it will set in the fridge.
then you guessed it, transfer it to wathever container and chill it.
done.
you may be skeptical of the cacao and anis but trust me it works. just dont overdo it, especially the anis, it should be a note, not something that junps out.
protein ratios can be adjusted, they mainly affect texture and flavour power. more heart gives a milder stiffer product, less heart makes it more spreadable and stronger.
just scale to wath you actually have. I have some sensitive eaters over so i went with the least potent ratio this time.
first of all, ideally you want headshot healthy hare far away from any silage, silage feeding hare get an off flavor.
3 livers bile removed and soaked in ice water, sliced
3 hearts trimmed and sliced
100g of butter
heavy cream, added at the end by feel.
half a small shalot
pinch of cacao
pinch of anis seeds
pinch of black pepper
salt to taste
heat half the butter in a pan, dont let it turn too dark
sear the sliced heart, shalot and liver, you want them pink on the inside, the shalots turning glassy is usually a good indication. Best er on the slightly undercooked side than overcooked. ad anis seeds and black pepper at the end after removing the pan from the heat.
ad everything to a blender, ad in the cacao and the rest of the butter, blend well.
once smooth as in cream a bit at a time until you get a glossy paste, adjust to desired texture but keep in mind it will set in the fridge.
then you guessed it, transfer it to wathever container and chill it.
done.
you may be skeptical of the cacao and anis but trust me it works. just dont overdo it, especially the anis, it should be a note, not something that junps out.
