Mock Hare with Brown Gravy and Peas & Carrots

Ingredients

• 600 gGround beef
• 2 pcsEgg
• 1 pcsRoll
• 120 mlMilk
• 1 pcsOnion
• 10 gParsley
• 25 gMustard
• 11 gSalt
• 4 gPepper
• 2 gPaprika powder
• 1 gNutmeg
• 1 pcsBay leaf
• 45 gButter
• 300 mlWater
• 300 gCarrot
• 250 gPea
• 20 gWheat flour
• 400 mlBeef broth
• 10 gWorcestershire sauce

Instructions

1. 1

   Prep oven and pan

   • Preheat the oven
   • Lightly grease the loaf pan
   • Prepare water for a water bath
2. 2

   Prepare ingredients

   • Peel and finely dice the onion
   • Finely chop the parsley
   • Soak the bread roll in milk
   • Squeeze out the bread roll
3. 3

   Mix meat mixture

   • Place the ground meat in a bowl
   • Work in the eggs
   • Knead in the soaked bread roll
   • Mix in onion and seasonings thoroughly
   • Knead firmly until the mixture binds
4. 4

   Shape and bake loaf

   • Fill the mixture into the pan and smooth the top
   • Place bay leaf on top
   • Set the pan in a water bath
   • Bake until golden brown
   • Let the loaf rest briefly
5. 5

   Cook peas and carrots

   • Peel carrots and slice
   • Cook carrots in salted water until tender-crisp
   • Add peas and cook briefly
   • Drain and toss with butter
   • Season with salt and pepper
6. 6

   Make brown gravy

   • Melt butter in a pot
   • Stir in flour and cook briefly
   • Deglaze with broth and pan juices
   • Bring to a boil and simmer until thickened
   • Finish with Worcestershire sauce and mustard
   • Season with salt and pepper
7. 7

   Plate and serve

   • Slice the loaf
   • Spoon gravy over the slices
   • Serve peas and carrots on the side