Wrong Rabbit with Cream Peas and Mashed Potatoes

Summary

Ingredients

• 1 kg minced meat, mixed
• 2 medium onion (s)
• 2 tablespoon mustard, medium hot
• Salt and pepper
• 1 teaspoon marjoram
• 4 medium egg (s)
• 120 g rolls, stale or breadcrumbs
• 200 ml water

For the puree:

• 1 kg potatoes, floury boiling
• 350 ml milk, 3.5% fat
• 80 g butter
• salt
• 1 pinch (s) nutmeg, grated

For the vegetables:

• 1 kg peas, frozen
• 1 medium onion (s)
• 80 g butter
• 400 ml cream, 30% fat
• Salt and pepper
• 2 teaspoons sugar
• Nutmeg, grated

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Instructions

1. Preheat the oven to 160 ° C fan oven.
2. For the meatloaf, soak the stale rolls in cold water. If you use breadcrumbs, this step is not necessary.
3. Peel the onions and cut into fine cubes. Put the minced meat in a large bowl and add onion cubes, mustard, salt, pepper, marjoram, eggs, squeezed rolls or breadcrumbs and approx. 200 ml of water in sips. Mix everything well with your hands, try and season if necessary. When everything is well mixed, hit the mass on the work surface so that any air pockets come out. Now you can be creative and shape a loaf of bread, a rabbit, hedgehog, lamb, buffalo, elephant, unicorn or flamingo. Make sure that it is about the same thickness throughout.
4. Now place the wrong rabbit on a baking sheet or in a baking dish and, depending on the size, roast it for approx. 45 - 60 minutes in the preheated oven on the middle rack. Check after approx. 45 minutes with a sludge skewer. To do this, stick the skewer in the middle of the roast, meat juice will come out when you pull it out. When this is clear, the roast is done. If the meat juice is still cloudy, leave the roast in the oven for another 15-20 minutes.
5. If a meat thermometer is used, the roast should reach a core temperature of 75 ° C.
6. For the mashed potatoes, peel the potatoes, cut them into small pieces and place in a saucepan with salted water. Put the pot on the stove and bring to a boil on the highest setting. When the water boils, reduce the heat and cook the potatoes until they are tender. Drain the water and allow the potatoes to evaporate. Add milk, butter and nutmeg. Wait a moment for the milk to warm up, then carefully mash the potatoes with the potato masher. Do not stir for too long or it will get slimy. Try and season again if necessary.
7. For the cream peas, peel an onion and cut it into cubes. Put the butter in a saucepan and melt it over a low heat. Add the onion cubes to the butter in the saucepan and sweat until colorless. Pour the cream on and season with sugar, salt, pepper and nutmeg. Bring to the boil briefly and add the peas after approx. 3 - 5 minutes. Bring back to the boil and simmer until the peas have the desired consistency. Pour in some cream or milk if necessary. Season again to taste.

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