Potted Hare

From Inn at the Crossroads food blog:

Elizabethan Potted Hare

A Hare Hashed.
Cut it out in quarters, chine it, and lay it in Clarret, mixed with three parts of water, and parboyl it, then slice the flesh in thin pieces, and lay it on your stew pan, let this be off the Body, but the legs wings, and head whole, almost cover it with some of the liquor it was boyled in, add some Butter, sliced Nutmeg, the juce of Lemon, and a little beaten Ginger, serve it upon sippets, Garnish it with Lemon, and sliced Onion.
-The Whole Duty of a Woman: Or a Guide to the Female Sex, 1696
Our changes: *NOTE* This dish is best prepared a day in advance. Potted meats are basically stewed meat and herb that are ground after stewing and packed into a terrine. So we’ve used the basic recipe for hashed hare and finished it as you would a potted recipe. Also, can we please just take a moment to appreciate the title of the original source? Hilarious.
Ingredients:

• 1 rabbit, cleaned
• 1 part red wine
• 3 parts water
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• 1/2 lemon, juiced
• stick butter, clarified

Cut the rabbit into manageable pieces and place into a large pot. Add one part red wine to three parts water until the meat is covered and simmer until flesh is falling off the bone (several hours).
Strain off liquid and pull all meat from the bone, discarding the bones (what broth is left can be made into a soup — waste not!). Grind down by hand or in a food processor, adding spices, and lemon juice. Pack loosely into a terrine, add a bit of the broth, then pour over with clarified butter to completely seal and coat. Cover with clingfilm and refrigerate for at least one day before eating.

Modern Potted Hare

Ingredients:

• 1 rabbit, cleaned
• 1/3 lb. smoked slab bacon, cut into lardons
• 1 pigs trotter, washed
• 1 onion, peeled and quatered
• 2 stalks celery, chopped
• 2 carrots, peeled and chopped
• 5 thyme sprigs, 1 Tablespoon thyme
• 2 bay leaves
• 1 glass white wine
• 2 teaspoons Dijon mustard
• Salt and pepper
• Olive oil

Preheat oven to 350F.

Cut rabbit into manageable pieces. Warm a glug of olive oil in a large sauce pan on medium-high heat, and brown rabbit pieces on all sides. Remove rabbit and brown the bacon. Put meat in a casserole dish with the trotter, veg, thyme, bay leaves, wine, and enough water to cover. Bring to a simmer and cover, transfer to the oven and cook for about two hours.

Place sieve over a saucepan, and strain off the liquid. Boil and reduce to a little over one cup. While boiling, pull rabbit meat off the bones and shred into a bowl. Finely chop the bacon, add it to the rabbit as well as the mustard and tablespoon of fresh thyme. Season with salt and pepper and and loosely pack into a terrine.

Pour over the reduced cooking liquid, cool, cover and refrigerate until solid.

Remove from fridge 20 minutes before serving.

And here, hare pie

Burn in hell, Rowan Williams!