Hasenkucha - Rabbit Cake

Name: Hasenkucha - Rabbit Cake
Ingredients: 1 rabbit, dressed and cut into serving pieces; water; 1 12 tablespoons flour; 1 cup broth (reserved from cooking the rabbit); salt and pepper, to taste; 2 cups mashed potatoes (hot); 1 egg, well beaten; 1 quart dry bread, cubed; 1 tablespoon parsley, minced; 2 tablespoons butter, melted; 1 onion, minced; 1 teaspoon salt; 12 teaspoon poultry seasoning; 12 cup celery, diced; pepper, to taste

15 ingredients

12 steps

Ingredients

1 rabbit, dressed and cut into serving pieces
water
1 12 tablespoons flour
1 cup broth (reserved from cooking the rabbit)
salt and pepper, to taste
2 cups mashed potatoes (hot)
1 egg, well beaten
1 quart dry bread, cubed
1 tablespoon parsley, minced
2 tablespoons butter, melted
1 onion, minced
1 teaspoon salt
12 teaspoon poultry seasoning
12 cup celery, diced
pepper, to taste

Directions

1

Place meat into a stockpot and barely cover with water.
2

Cook until tender, about an hour and a half.
3

While meat is cooking, mix potatoes and egg together.
4

Saute vegetables until translucent.
5

Soak bread in cold water and squeeze dry.
6

Add potato mixture, stir in remaining stuffing ingredients and mix well.
7

Drain meat, separate from bones and cut into small pieces.
8

Make sauce by combining the flour, seasonings and broth; cook until thickened.
9

Butter a casserole and put a layer of the potato stuffing in the bottom, followed by a layer of meat and a spoon of sauce.
10

Continue layers until casserole dish is filled.
11

Bake at 350F for 25 minutes.
12

Serve hot.