HASENKUCHA - RABBIT CAKE
A savory casserole from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Rabbit
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Place meat into a stockpot and barely cover with water.
- Cook until tender, about an hour and a half.
- While meat is cooking, mix potatoes and egg together.
- Saute vegetables until translucent.
- Soak bread in cold water and squeeze dry.
- Add potato mixture, stir in remaining stuffing ingredients and mix well.
- Drain meat, separate from bones and cut into small pieces.
- Make sauce by combining the flour, seasonings and broth; cook until thickened.
- 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.
- Continue layers until casserole dish is filled.
- Bake at 350F for 25 minutes.
- Serve hot.
Nutrition Facts : Calories 186.1, Fat 6, SaturatedFat 3.1, Cholesterol 47, Sodium 1031, Carbohydrate 28.2, Fiber 2.1, Sugar 3.3, Protein 4.9
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