Forcemeat for Preserving Game is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic stuffing or forcemeat made from a combination of hare meat, calf liver and bacon boiled with garlic and seasonings until tender and then pureed before use as a pie filling. The full recipe is presented here and I hope you enjoy this classic British version of: Forcemeat for Preserving Game.
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This is a classic recipe for a Victorian version of Forcemeat for Preserving Game that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 189.—FORCEMEAT FOR PRESERVING GAME.
For this purpose, bone a fresh-killed hare, and cut it into pieces, and fry these with equal quantities of calf's liver and fat bacon; season as in the preceding case, and finish the forcemeat in the same manner, to be used as will be herein shown.
Modern Redaction
Ingredients:
1 fresh hare, boned and with the meat chopped
150g calf liver, chopped
150g streaky bacon, chopped herbaceous seasoning, to taste
1 garlic clove, minced
sea salt, to taste
Method:
Add the bacon and hare meat to a large pan and cook gently. When about half done add the liver then season to taste with the herbaceous seasoning before adding the garlic and seasoning with salt, to taste.
Cook for about 6 minutes, or until the liver is half done then purée in a blender and force through a fine-meshed sieve. Use the resulting smooth paste as a forcemeat or as a filling for pies (particularly raised pies).
