Falscher Hase - Mock Hare

written on 10/09/2020
by Heidrun Strobl


We are pretty sure that you already know the Milanese cocktail 'Negroni sbagliato'. But have you ever heard of the 'moke (or fake) hare', a dish which is served in Germany?

Why is this traditional homemade dish called ‘mock hare’?

There are several theories explaining this. One says that the name comes from the pans used in earlier centuries to prepare a meatloaf. These pans were called rabbit pans or roasters.

Another explanation is referring to the form of the roast which looks like a saddle of hare.



The name ‘Falscher Hase’ may also have its origin in the time after the second world war. Food was rare, meat was a scarce commodity and was served only on Sundays and public holidays.

In those days, hare was quite a popular roast in  German cuisine. Due to its decreasing population, the hare was put under species protection.

But don’t underestimate the German housewife😊

So that the family still got its Sunday roast, she created this special meatloaf with boiled eggs hidden inside. If you would like to give it a try, here comes the recipe.


Ingredients:

  • 2 or 3 boiled and peeled eggs
  • 1 egg
  • 1 bread roll (from the day before), steeped in warm water
  • 1 onion, finely chopped
  • 1 bunch of parsley, finely chopped
  • 1 tablespoon neutral oil
  • 500 g minced meat (half pork/half beef )
  • salt
  • pepper
  • 1 teaspoon sweet paprika powder
  • 1 teaspoon dried thyme
  • 500 ml broth
  • 1-2 teaspoon cornflour
  • 100 g sour cream

Preparation:

1. Heat the oil in a pan and cook  the onion for 5 min until glassy. Mix in the parsley and take the pan off the stove.

2. Heat the oven to 200-220 degrees.  In a bowl mix together the minced meat, the soaked roll , 1 egg and the onion-parsley mixture.

Season it with salt, pepper, sweet paprika powder and thyme. Shape it into a loaf. Position and press the boiled eggs into the middle. 

Or you can also do it like this:




Put the loaf in a greased roasting pan and pour on half the broth. Cover the pan and simmer for about 30 mins.

3. Reduce the temperature, pour on the remaining broth and cook it uncovered for another 30 mins. Occasionally baste the roast with the broth accumulated in the pan.

4. Shortly before serving, set the roast aside and keep it warm. Pour off the juices into a separate small pan and thicken with the cornflour. Refine the sauce with salt, pepper and sour cream.

5. As a side dish we recommend beans and carrots (Leipziger Allerlei), boiled or mashed potatoes.

Guten Appetit!




Photo 1, 3 and 4: ©ManiacalV , Photo 5: ©Kochtopf