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This "fake rabbit" recipe is something very special. We take the classic of German cuisine and add a pinch of turkey. Oriental spices such as cumin and coriander give the juicy meatloaf an exotic taste and add variety to the menu. Instead of pure ground beef or mixed ground meat, we use ground lamb for our fake Ottoman rabbit.
Our lamb comes from sheep that are pastured all year round and is also Halal certified. If you want to know more about it, we also have a video for you here . You can easily order lamb here in our shop or buy it in our stores .
The Fake hare is originally a traditional German dish, also known as meatloaf with egg. It is a roast made from a mixture of minced meat, onions, eggs, breadcrumbs and spices such as mustard, parsley, marjoram, salt and pepper. Instead of breadcrumbs, diced rolls can also be used. The minced meat mixture is then formed into a loaf and cooked in a preheated oven. It is often filled in the middle with boiled eggs before baking. Variants filled with carrots are also known.
It is precisely this versatility and the ease of preparation that make the hearty oven-baked meatloaf so popular. The minced meat can be seasoned as desired and the filling can be replaced or expanded with vegetables or mushrooms, such as button mushrooms, depending on your taste. This way you can quickly and easily conjure up a cheap Sunday roast. Anything that can be served with a roast is suitable as a side dish, but mashed potatoes are particularly popular.
The origin of the name is interpreted differently in different regions of Germany. In some regions, the name refers to deceiving guests who expect to eat rabbit meat but are served minced meat instead. In other regions, the name is attributed to the fact that the dish is a cheaper version of the roast rabbit that is traditionally served on holidays such as Easter. But whether as an alternative to the holiday roast or just on an ordinary weekday, this simple recipe is always worth making.
For similar recipes, please take a look at our blog or our YouTube channel . We also recommend the book Sunday BBQ by world champion butcher Dirk Freyberger.
