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| Estimated Times |
Preparation time: 15
Cooking time: 60
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Ingredients
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125
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200
225
250
servings
| 600 | g | Minced pork 10% |
| 1 | pcs. | Egg(s) ~50 g |
| 0.5 | dl | Breadcrumbs ~25 g |
| 2 | tsp | Sea salt ~11 g |
| 2 | pinch | Black Pepper ~0.8 g |
| 1.5 | dl | Vegetable stock ~150 g |
| 125 | g | Sliced bacon |
| 7 | dl | Water ~700 g |
| 3 | dl | Skimmed milk ~300 g |
| 800 | g | Potatoes |
| 200 | g | Carrots |
| 4 | pcs. | Leek ~400 g |
| 1 | tbsp | Redcurrant jelly ~15 g |
| 1 | tbsp | Wheat flour ~9 g |
| 1 | tsp | Food colouring ~5 g |
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Directions
Blend minced pork, eggs, breadcrumbs, salt, and pepper. Gradually add broth while stirring well.
Preheat the oven to 175°C (fan)/200°C (conventional).
Shape the mixture into a rectangular loaf and wrap bacon slices around it. Put it in a baking dish and bake in the oven for 15-20 minutes. Mix milk and water together and pour into the dish so that it is about 1 cm deep, saving the rest. Continue to bake the meat until the "lost hare" has been in the oven for 1 hour. Refill with water and milk after 20 minutes so that there is always a little liquid in the bottom.
Peel the potatoes and cook until tender. Peel and halve the carrots. Let the carrots cook with the potatoes for the last 5-10 minutes.
Clean the leeks and cut them in half. Let them cook with the potatoes for the last 2-3 minutes.
Remove the "lost hare" from the dish and wrap it in aluminum foil and possibly a tea towel to keep it warm.
Strain the fat from the drippings and put it in a pot. Add the remaining milk and water or water from the potatoes if desired and bring to a boil. Thicken the sauce with a cornstarch slurry and season with salt, pepper, and red currant jelly. Add food coloring to adjust the color.
Cut the "lost hare" into slices and serve with potatoes, carrots, leeks, and sauce.
Tip
Can easily be served with other vegetables, such as cauliflower or green beans.
Nutritional data
649 Kcal Per Serving
F: 26 g, P: 46 g, C: 61 g, DF: 7 g
2,594 Kcal (77 Kcal/100 g)
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