|Onion||2 Ounce, chopped (60 Grams)|
|Garlic||1 Clove (5 gm), crushed|
|Smoked bacon||2 Ounce (60 Grams)|
|Lean pork belly||3 Ounce (90 Grams)|
|Hare on the bone||8 Ounce (250 Grams)|
|Red wine||1⁄4 Pint (150 Milliliter)|
|Pickling spice||1 Tablespoon|
|Orange rind||1 (2 Inch Size)|
|Unsalted butter||4 Ounce (125 Grams)|
|Freshly ground black pepper||To Taste|
Brown the onion and garlic lightly in the oil.
Cut the bacon and belly of pork into smallish pieces and fry them for about 3 minutes until the fat is beginning to run.
Remove these ingredients and brown the hare lightly.
Return the onion mixture to the pan, add the wine, pickling spice, juniper berries, bay leaves and orange rind.
Cover and simmer until the meat is falling from the bones (which may take up to an hour), adding more liquid to the pan if necessary during the cooking time.
Remove the hare and, while you take the flesh from the bones, reduce the cooking liquid until syrupy.
Put the hare flesh and everything from the saucepan into a food processor or blender, add the butter and process until you have an even texture; you can make the mixture as smooth or rough as you like.
Try only adding half the hare at first and make a very smooth paste, which will ensure that the whole spices do not remain, and then process the remaining hare to give some texture.
Let the mixture cool and then finish the seasoning.
You probably won't need salt but pepper is always good with game.
Stir in as much Cognac as you like, spoon the mixture into a suitable container, cover tightly and leave for at least 24 hours before serving.