Mock hare with dumplings and hunter's sauce

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 6 m.-sized eggs
• 1 stale roll
• e.g. milk, lukewarm
• 2 tsp salt
• 2 tsp paprika powder, hot
• 2 tsp white pepper
• 2 shallots
• some butter for frying
• possibly breadcrumbs
• 8 potato dumplings in a boil-in-the-bag
• 1 tsp pepper
• 1 tsp salt
• 2 packs of sauce powder for hunter’s sauce
• 1 small can of mushrooms
• ½ liter of water

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Hard-boil and peel 2 of the 6 eggs. Soak the bread roll in lukewarm milk. Make scrambled eggs with 2 of the eggs. Peel the shallots and dice them into small pieces. Sauté the pieces with a knob of butter until translucent. Knead the minced meat with the remaining 2 eggs thoroughly. Squeeze out the liquid from the soaked bread roll and knead it with the diced shallots, salt, pepper, and paprika until you have a homogeneous, formable dough. If the dough is too soft, you can firm it up with breadcrumbs. Place 1/3 of the dough on a baking sheet lined with baking paper, forming an elongated, flat tongue. Spread some of the scrambled eggs on top, leaving a border about 1.5 cm wide. Place the hard-boiled eggs on top of the scrambled eggs. Place the second third of the dough on top to create a closed bread. Shape the third third into a head, legs, and ears and attach them to the main piece to resemble a rabbit. Bake in a preheated oven at 180°C (convection oven) for 30 minutes. Prepare the dumplings according to the package instructions. Brown a can of mushrooms in a pan with salt and pepper. Mix 1/2 liter of water with the sauce mix, add to the mushrooms, and bring to a boil. Carve the Mock Hare and serve with the dumplings and the hunter’s sauce.