"Falscher Hase", aka "Fake Rabbit" meatloaf in a Dijon Sauce with caramelized ca
Easter is just around the corner and the big question is always: what to cook? This is the recipe that came to my mind. It is called "Fake Rabbit" in Germany. Please do not ask me why, I've no idea. If you have little ones, well, serving a real rabbit might be a bit...cruel, and dampen the spirit of the season ;)
....... so this is a great alternative.
This is what you need for approx. 6 servings
For the Fake Rabbit:
1 Pound hamburger meat (lean if possible)
1 egg raw
3 hard boiled eggs
1/2 cup breadcrumbs
1/2 cup warm milk
1 large onion diced
garlic to taste
1 Tablespoon parsley (fresh or dried)
1 Tablespoon Dijon mustard
Salt and pepper to taste
small pack of bacon
For the carrots:
2 large carrots per person
OR
1/2 of a pack of baby carrots if you do not want to clean and dice.
oil
1 Tablespoon sugar
1/2 cup vegetable bouillon
1 Tablespoon lemon juice
Salt, pepper and parsley to taste
For the sauce:
1 med. onion diced
vegetable oil
1 teaspoon sugar
1 cup heavy whipping cream
1 1/2 Tablespoons of grainy mustard (Dijon)
Salt and pepper to taste
This is how you do it:
Boil your 3 eggs ahead of time and have them cooled off when you get ready to cook this dish. This is to prevent you burning the heck out of your fingers, like I did.
*If it is an Easter dish simply use 3 Easter eggs.
Preheat your oven to 350F/180C
Preheat your milk and mix it with the breadcrumbs.
Mix this with the rest of the ingredients for the rabbit except the raw eggs and bacon.
Mix well and add salt and pepper to taste.
When done, grease a baking sheet and place half of your hamburger dough onto the baking sheet, forming a loaf.
Place the 3 cooked eggs in the middle and cover them with the rest of the hamburger meat mixture.
Wrap the loaf with bacon to top everything off. Be sure to tuck the ends underneath of your loaf.
You should wrap the bacon in a criss-cross pattern so it doesn't separate.
Bake in the oven for 30-40 min.
For your carrots:
In the meantime peel the carrots. Please do use fresh carrots, as frozen ones tend to get really mushy.
When washed, peeled and sliced, saute them in a deep pan with a lid in the vegetable oil.
*If you choose to use the baby carrots, there is no need to slice them.
When they are just about sauteed on all sides, add the sugar and mix well, giving it another 1 minute.
Pour your broth into the pan with the carrots. This will steam and sizzle and is what helps release the roasting aromas.
Add the lemon juice and the salt pepper.
Cover the carrots and simmer on low until the fake rabbit is done.
Before serving, sprinkle the parsley and mix one more time.
For a more intense flavor, add another 2 Tablespoons of butter.
Now the Dijon sauce:
Dice one med. onion and brown it in vegetable oil until golden brown.
Add your sugar.
Stir well and add the heavy whipping cream.
Add mustard, salt and pepper, that is it!
"Fake Rabbit" fresh from the oven.
