This is secret recepie based on very old Scottish method- the rum and ginger are recent additions. It should be made at least two days before you are going too need it
Potted Hare
1 large brown hare
2 pounds loin of pork
6 large chiken livers (plus a few grouse livers if you can get any)
I pound extra pork fat from back
I 1/2 teacups red wine
I egg
I glass Jamaica rum
2 cloves gurlic
I teaspoon powdered ginger
I teaspoon thyme
I pound thinly cut streaky bacon
salt and feshly ground black papper
aspic jelly to cover