Wild Mushroom Terrine

Ingredients

• 400 g hare fillet
• 3 shallots
• 100 g toast bread
• 1 egg
• 100 g crème fraîche
• 500 g mushrooms
• 2 tbsp butter
• 60 ml whipping cream
• 40 ml sherry
• 1 tbsp thyme (chopped)
• Salt
• pepper (ground)

Instructions

1. 1.

   Wash the hare fillet, pat dry and cut into pieces. Peel and finely chop the shallots. Set aside one‑third of the shallot cubes for the mushrooms. Dice the toast slices. Combine everything with sherry, cream, salt, pepper and thyme in a bowl and let rest covered for about 45 minutes. Preheat the oven to 160 °C fan.

2. 2.

   Meanwhile clean the mushrooms and roughly dice them. Sauté the reserved shallot cubes in butter until golden. Add the mushrooms and cook until the liquid evaporates. Let cool well.

3. 3.

   Add the egg and crème fraîche to the hare mixture and roughly blend. Fold in the mushrooms, season, then pour into a terrine or glass loaf tin. Bake uncovered for 35 minutes. Remove, let cool, slice and serve.