Summary

Ingredients

For the meat:

• 500 g minced meat, mixed
• 6 medium egg (s)
• 1 roll, stale
• milk, lukewarm
• 2 teaspoons salt
• 2 teaspoons paprika powder, hot pink
• 2 teaspoons white pepper
• 2 shallot (s)
• some butter for frying
• possibly breadcrumbs

For the dumplings:

• 8 potato dumplings in a cooking bag

For the sauce:

• 1 teaspoon pepper
• 1 teaspoon salt
• 2 packs sauce powder for hunter sauce
• 1 small Can (s) mushrooms
• 0.5 liter ½ water

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Instructions

1. Hard boil 2 of the 6 eggs and peel them. Soak the roll in lukewarm milk. Make scrambled eggs from 2 eggs. Peel the shallots and cut into small cubes. Steam the cubes translucent with a pinch of butter.
2. Knead the minced meat well with the remaining 2 eggs. Squeeze out the soaked bread roll and knead well with the shallot cubes, salt, pepper and paprika until a homogeneous, malleable mass is formed. If the mass is too soft, it can be strengthened with breadcrumbs.
3. Place 1/3 of the dough on an oblong, flat tongue on a baking sheet lined with baking paper. Spread a portion of the scrambled eggs on top and leave an approx. 1.5 cm wide edge. Place the hard-boiled eggs on top of the scrambled eggs. Place the second third of the dough on top, so that a closed bread is formed. Shape the head, legs and ears from the third third and place them on the main piece so that it resembles a hare. Fry in a preheated oven at 180 ° C for 30 minutes.
4. Prepare the dumplings according to the instructions on the packet.
5. Fry a can of mushrooms in a pan with salt and pepper. Mix 1/2 liter of water with the sauce powder, add to the mushrooms and bring to the boil.
6. Cut open the false rabbit and serve with the dumplings and the hunter sauce.