Hare Pie

Ingredients

• 1 pound flour
• ½ pound butter
• salt to taste
• water as needed
• 1 tender hare
• ½ pound fresh bacon, chopped
• 6 ounces raw ham, chopped
• a few tablespoons cooked fine herbs
• mushrooms, chopped
• parsley, chopped
• onion, chopped
• streaky bacon, cooked with sauerkraut
• a few raw black truffles, sliced
• Madeira wine
• sauce for thickening

Directions

1. Prepare short pastry with flour, butter, salt, and water; set aside for 1 hour.

2. Skin and bone the hare, cutting the meat into squares.

3. Chop the hare meat with an equal weight of bacon and raw ham.

4. Pound the mixture, season, and add herbs, mushrooms, parsley, and onion.

5. Lard the loins, cut into pieces, and half-cook in melted bacon.

6. Prepare gravy with bones, neck, ham trimmings, vegetables, aromatics, and wine; reduce to half-glaze.

7. Mask the bottom of a large pie dish with raw mince, then layer with sauerkraut and bacon.

8. Shape the meat into a dome on the sauerkraut and cover with remaining mince.