Pawaru-Grahmata

№ 48IX. nodaļa

Pastēte no zaķiem

Hare pie with a sweet-sour prune and almond sauce

  • Serves 6–8 (one 20 cm raised pie)
  • about 4½ hours
  • Melnraksts · vēl nav izmēģināts

1796Pasteete no sakkeem.

Modernizētslpp. 412–413 · PDF 426–427
6 porcijas

The book gives no amounts; the amounts below are ours, for one hare.

Method

9 soļi
  1. Lard the hare. With a larding needle, thread the strips of fat through the saddle and back legs, or lay them over the meat.
  2. Roast. Heat the oven to 180 °C. Put the hare in a roasting tin, salt it, dot with the butter and add the water. Cover with foil and roast, basting now and then. Take the saddle out after 25–30 minutes, when it reaches 60 °C. Leave the legs for 1½–2 hours, until the meat comes away from the bone easily. See 07-021 for the book's roast hare.
  3. Bone. Let the meat cool, take it off the bones in large pieces and sprinkle with pepper, nutmeg and salt. Pour the roasting butter and juices into a bowl and keep them.
  4. Fat forcemeat. Mince the back fat finely (or chop it and pound it in a mortar) with the salt until it is a smooth paste, "like dough", as the book says.
  5. Crust. Grease a 20 cm springform tin at least 7 cm deep and line it with three quarters of the crust as in 09-042 step 3; keep the rest for the lid. Heat the oven to 200 °C.
  6. Fill. Spread half the fat forcemeat over the base, pack in the hare and spread the rest of the forcemeat over the top. Put on the lid, seal and crimp, cut a 1.5 cm hole in the middle and brush with egg yolk.
  7. Bake for 25 minutes, then lower the oven to 180 °C and bake for 45 minutes more, until the crust is golden and the centre reaches 75 °C.
  8. Sauce. Skim most of the fat off the roasting juices, keeping about 30 g. Put them in a saucepan with the wine, sugar, prunes, almonds and cinnamon and simmer for 10 minutes, then add the lemon juice.
  9. Finish. Cut round the lid, lift it off, pour in as much sauce as the pie will take and put the lid back. If you like, brush the top with the reduced stock to glaze it. Serve hot, with the rest of the sauce on the side.

Notes

What the book says vs. what we added

the book takes a larded, roast hare, lets it cool, cuts it up and seasons it with pepper, nutmeg and a little salt. The forcemeat is nothing but fat, cut small and pounded in a mortar to a dough. The pie is filled with forcemeat, hare and forcemeat again, closed and baked. The sauce is made from the butter the hare was roasted in, with wine, sugar, sliced plums, almonds, cinnamon and lemon juice; it is poured in after baking, and the pie can be glazed. Taking the meat off the bones, the amounts, the oven and the times are ours.

Hare

brown or mountain hare is sold by game dealers in the hunting season, usually skinned. Farmed rabbit is a milder substitute: use 2 rabbits and roast the legs for about 1 hour. Wild hares can carry tularaemia: wear gloves when handling the raw meat, buy from an inspected source and cook it through. Pick out any lead shot and the bruised flesh around it.

The fat forcemeat

pounded fat alone sounds very rich, but it melts into the lean hare as the pie bakes and keeps it moist, much as a French pâté en croûte is lined with fat. Half fatty pork shoulder makes it less rich.

The sauce

sweet-sour sauces with dried fruit, almonds and cinnamon were the usual partners for hare and venison in German cooking of the time. Our plums are prunes; the book says only "sliced plums".

Glazing

škorēt means brushing with stock boiled down until it is sticky (see 02-024).

Pastry

the book's introduction to pastry names hare among the finer pies that take a finer pastry than the stiff water crust (09-000). A rich shortcrust also works here.

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