Hot Hare Pie Saint-Estephe

Ingredients

• Ordinary paste
• Butter
• Hare forcemeat with panada and butter
• Hare fillets
• Glace de gibier
• Sauce Salmis au vin rouge

Instructions

1. Line a buttered charlotte mould with ordinary paste.
2. Garnish the bottom and the sides with a thick layer of hare forcemeat with panada and butter.
3. Cut the hare fillets into escalopes, flatten them, stiffen them briskly in butter and roll them in melted glace de gibier.
4. Dispose them upright along the forcemeat.
5. Cover them with a few spoonfuls of sauce Salmis au vin rouge drawn from a fonds made with the carcass of the hare, reserving the rest of the sauce.
6. Complete the pie with a layer of forcemeat, close it with a sheet of paste and solder the edges well.
7. Make an opening in the centre and bake for an hour and a quarter in an oven of good moderate heat.
8. Turn the pie out as it comes from the oven and serve the rest of the sauce Salmis separately.