Stuffing for Hare or Kid

Ingredients

• 0.5 cup Liver (from the hare or kid), parboiled and minced (About 4-6 oz of liver; parboil for 5 minutes before mincing)
• 0.5 cup Bread crumbs, grated or dried (Equal quantity to the minced liver)
• 1 cup Fat bacon, finely chopped (Double the quantity of liver; about 6-8 oz)
• 1 tablespoon Butter (About the size of a walnut)
• 0.5 teaspoon Black pepper, freshly ground (To taste)
• 0.75 teaspoon Salt (To taste)
• 0.25 teaspoon Nutmeg, freshly grated
• 1 tablespoon Lemon thyme, fresh, chopped (Regular thyme can be substituted)
• 2 tablespoons Parsley, fresh, chopped
• 1 large Egg, beaten (To bind the stuffing)

Instructions

1. 1Place the liver in a small pot of boiling salted water and parboil for 5 minutes until just cooked through but still tender. Remove from water and let cool slightly.
2. 2Once the liver has cooled enough to handle, finely mince it with a sharp knife or chop in a food processor until it resembles a coarse paste. Measure out about 1/2 cup of minced liver.
3. 3Finely chop the fat bacon into small pieces, about 1/8-inch dice. You should have about 1 cup of chopped bacon, which is double the quantity of the minced liver.
4. 4Finely chop the lemon thyme and parsley. You should have about 1 tablespoon of lemon thyme and 2 tablespoons of parsley.
5. 5In a large mixing bowl, combine the minced liver, bread crumbs, chopped bacon, black pepper, salt, grated nutmeg, chopped lemon thyme, and chopped parsley. Mix well with a fork or your hands until evenly distributed.
6. 6Add the tablespoon of butter (cut into small pieces) to the mixture. Beat the egg in a small bowl, then pour it over the stuffing mixture. Mix thoroughly until the stuffing is well bound and holds together when pressed.
7. 7The stuffing is now ready to use. Stuff the cavity of the hare or kid loosely, allowing room for expansion during cooking. Any extra stuffing can be formed into balls and roasted alongside the meat for the last 30 minutes of cooking.