Hasenkucha Rabbit Cake Recipes

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HASENKUCHA - RABBIT CAKE



Hasenkucha - Rabbit Cake image

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

1 rabbit, dressed and cut into serving pieces
water
1 1/2 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
1/2 teaspoon poultry seasoning
1/2 cup celery, diced
pepper, to taste

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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