Falscher Hase

Preparation

1. 01

   Step 01

   Place the breadcrumbs in a bowl and pour the milk over them. Leave to soften for 10 minutes.

2. 02

   over medium heat

   Melt 20 g butter in a pan and sauté the finely chopped onions for 5 minutes until softened. Leave to cool.

3. 03

   Step 03

   In a large mixing bowl, combine the minced meat, softened breadcrumbs, fried onion, raw egg, mustard, chopped parsley, salt, and black pepper. Knead thoroughly until all the ingredients are evenly combined.

4. 04

   Step 04

   Roll out half of the mixture into a rectangle on baking parchment. Place the hard-boiled eggs side by side in the centre. Cover with the remaining mixture and press the edges firmly to seal. With wet hands, shape the mixture into an oval roll resembling a rabbit's body.

5. 05

   Step 05

   Wrap the pastirma strips crosswise around the meat roll. Grease the baking dish with the remaining 30 g butter and place the meat in the centre of the dish.

6. 06

   oven 180°C top and bottom heat

   Bake in a preheated oven at 180°C (top and bottom heat) for approximately 60 minutes. Halfway through the cooking time, remove from the oven and spoon the rendered fat over the meatloaf.

7. 07

   over medium heat

   Remove the meatloaf from the roasting tin and transfer to a serving plate. Stir and fry the remaining fat and flour in the tin, add the beef stock, and simmer for 5 minutes until the gravy has thickened.

8. 08

   Step 08

   Let the Falscher Hase rest for 10 minutes, then slice and serve with the gravy.