Mock Hare
Transform your dinner table with "Mock Hare," a rich and savory meatloaf inspired by traditional hare roasts. This rustic recipe combines the hearty flavors of ground beef and pork, seasoned with paprika, garlic, and onion, and bound together with breadcrumbs and a touch of milk for perfect tenderness. Shaped into an oval loaf, browned to golden perfection, and slow-simmered in a luxurious red wine and beef broth sauce, this dish delivers deep, complex flavors without the need for game meat. The silky, thickened gravy pairs beautifully with the moist slices of meatloaf, creating a comforting, elegant meal perfect for special occasions or a cozy family dinner. Serve it with a sprinkle of fresh parsley for a pop of color and extra freshness. Ideal for fans of hearty, homestyle recipes, "Mock Hare" is a delicious twist on a timeless classic that’s sure to impress.
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Recipe Information
Ingredients
- 500 grams ground beef
- 250 grams ground pork
- 1 medium onion
- 2 cloves garlic cloves
- 100 grams bread crumbs
- 1 large egg
- 60 ml milk
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 500 ml beef broth
- 100 ml red wine
- 1 tablespoon tomato paste
- 2 teaspoons cornstarch
- 2 tablespoons water
- 2 tablespoons fresh parsley
Instructions
Peel and finely chop the onion and garlic.
In a large mixing bowl, combine the ground beef, ground pork, onion, garlic, bread crumbs, egg, milk, salt, black pepper, and paprika. Mix thoroughly until all ingredients are well incorporated.
Shape the mixture into an oval loaf, mimicking the shape of a hare roast.
Heat the butter and vegetable oil in a large skillet or Dutch oven over medium-high heat.
Carefully place the meatloaf into the hot skillet and brown it evenly on all sides. This should take about 5–7 minutes. Use a pair of tongs to gently turn the loaf to avoid breaking it.
Once browned, remove the meatloaf and set it aside on a plate temporarily.
In the same skillet, pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pan.
Stir in the tomato paste until it dissolves into the liquid.
Return the meatloaf to the skillet, cover with a lid, and reduce the heat to low. Let it simmer for 45 minutes, occasionally basting the meatloaf with the cooking liquid.
In a small bowl, mix the cornstarch with water to create a slurry.
After 45 minutes, remove the meatloaf to a serving plate and keep it warm.
Gradually stir the cornstarch slurry into the sauce, cooking for a few minutes until the sauce thickens.
Slice the meatloaf and serve warm, drizzled with the sauce and garnished with freshly chopped parsley.
Nutrition Facts
Calories |
770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 1327 mg | 58% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.6 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 130 mg | 10% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 716 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
