False Hare

Cut rolls in half crosswise once and soak in milk or water.

Meanwhile, finely chop or very finely chop the onion and lightly fry in a little butter or oil with the parsley. Chop the garlic finely and add it. Stir and remove from heat. Place in a large bowl with the minced meat.

Squeeze the bread rolls, finely chop them between your fingers and add to the mixture. Season with salt, pepper and a pinch of marjoram and nutmeg. Add a pinch each of mustard and anchovy paste and the eggs.

Now preheat the oven to 180 °C hot air (or 200 °C top and bottom heat). Grease a roasting tin and place the minced meat in it. Shape the mixture with wet hands into a Striezel (roughly like a squat hare). Cover with bacon slices. (If using a pork net, first place it in the roasting pan, place roast on top and wrap it with it). Roast in hot oven for a good hour.

Lift out finished roast and carefully cover fake rabbit with aluminum foil and let rest for another 10 minutes.

Meanwhile, drain fat from roasting pan, pour red wine or soup over roast residue and bring to a vigorous boil. Stir cream and flour until smooth and stir into sauce, boil down until plump. Pour into an extra sauce pot.

Cut the hare into slices and serve.

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