Hare Pâté, Elixir d’Anvers, Tangerine

Seppe Nobels - Chef Graanmarkt 13
  • 4 hare legs, boneless
  • 250 g liver and kidneys of the hare
  • 750 g pork belly
  • 400 g pure pork fat or lard
  • 3 onions
  • 2 shallots
  • 1 carrot
  • 2 laurel leaves
  • 3 thyme sprigs
  • 3 cloves
  • 1 tbsp peppercorns
  • freshly ground pepper
  • 1 pinch of cayenne pepper
  • salt
  • 75 cl red wine
  • 4 tbsp mustard for the pâté
  • 2 tbsp mustard for the compôte
  • 10 cl Elixir d’Anvers for the pâté
  • 5 cl Elixir d’Anvers for the compôte
  • 1 tsp four-spice mix
  • 60 g pork fat
  • 6 slices of pork fat
  • 8 tangerines
  • 180 g jam sugar
  • 1 loaf rye bread
  • 2 tbsp olive oil
  • fleur de sel


Hare pâté

Put the hare legs in a bowl with the onion, carrot, cloves, thyme, laurel, freshly ground pepper and peppercorns, and marinate with Elixir d’Anvers. Leave to rest for 1 hour, then cover with the red wine and place in the fridge for 1 night. Remove the hare legs and vegetables from the marinade and put through the mincer together with the pork belly, lard, kidneys and liver. Add cayenne pepper, four-spice mix, an extra splash of Elixir d’Anvers, 4 tablespoons of mustard and ½ dl of marinade to smoothen. Mix all ingredients thoroughly and season to taste with pepper and salt. Line the pâté terrine with slices of pork fat, add the pâté mixture until 1 cm below the upper brim and cover in pork fat. Close the pâté terrine and cook au bain-marie in a pre-heated oven at 185 °C for 50 minutes. Then open the terrine and leave to cook in the oven for another 10 minutes, uncovered. Remove the pâté from the oven and leave to rest in the fridge for at least 1 night.

Compôte of tangerine and Elixir d’Anvers

Wash and cut the tangerines into chunks and bring to the boil three times in salted water, so that the zest loses all its bitters. Melt the butter, add the tangerines and the jam sugar and quench with Elixir d’Anvers. Leave to simmer over a low heat for 20 minutes. Add shallot rings and 2 tablespoons of mustard. Give a good stir and leave to cool.


Cut the rye bread into wafer thin slices, drizzle with 2 tablespoons of olive oil and fleur de sel. Put them between 2 sheets of baking paper on a baking tray and cover with a weight for the slices to bake without curling and for a crunchy finish. Place in the oven at 185°C for 9 minutes.


Cut the pâté into slices, stick on the toast with a bit of compôte and serve with the remainder of the compôte.