Falscher Hase (Fake Rabbit)

“Meatloaf With Sautéed Cabbage, Horseradish Potatoes And Mushroom Cream”
>

Falscher Hase (Fake Rabbit) (Meatloaf)

There is a little story about the origin of the name Falscher Hase.
(Also: Hackbraten, Faschierter Braten, Heuchelhase)
(It might be funny now, but back then it was not funny at all, since it tried to cover-up the poverty and embarrassment of ordinary folks who were too poor to put a meal on the table of which they could be proud of)
You see, not too long ago there was a time in Germany, Baden-Wuerttemberg in particular, when ground meat was not considered a proper entrée. It was ok for burgers (buletten), which were mostly consumed as a vesper (snack), served cold with bread and mustard.
But meatloaf was perceived as nothing to be proud of, an inferior dish only served when there was no money for a real cut of protein. Usually, it contained hard-boiled eggs in the center and sometimes blanched carrots, celery and bell peppers, not to make the meatloaf prettier but to further stretch the budget, since eggs and veggies were even cheaper than ground meat.
>

>
So, in order to trick casual visitors or passersby to think there is a more prestigious piece of roast in the oven or on the table, “Hase” (Rabbit) was the usual answer to the question what smells so great at lunch or dinner time. This was a time before A/C and long notices before one went to visit one’s neighbor for a chat. Kitchen windows were always open, especially while cooking, everybody stopped by for a quick chat, either the passerby talking to the person inside or the person inside talking to the passerby. After all, before TV came along, leaning on the window and seeing the world go by was some of the choice entertainment as well as the main local news source – who walks with whom, who has new clothes, whose clothes are not properly ironed, how does this or that look……. 🙂
>

>
Of course, everything has changed considerably since then (at least in our “advanced, modern” part of the world, what with tv, the internet, and so forth, a/c which requires closed windows and therefore less personal contact with our neighbors. etc…….. 😦
However, to get back to the dish at hand, if one is able to prepare a good meatloaf, one can and should be proud if this once “inferior” dish. Unfortunately, it is not easy to find a good meatloaf around here, neither in restaurants or in many homes.
Therefore, I give you this recipe which has been in my repertoire for 50 years. It was one of the very first things I learned to cook as an apprentice when I was 14 years old and I have done it with minor variations ever since. 🙂
>
Bon Appétit ! Life is Good !
>
>
>

Falscher Hase (Fake Rabbit) (Meatloaf)

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

: saute julienne of 2 onions in 2 oz whole butter until translucent

: add 8 oz sliced button mushroom, saute until lightly browned

: add 2 cups heavy cream, simmer until reduced by half

: add 2 cup demi glace, simmer one minute

: season with kosher salt and cayenne pepper to taste, reserve

: saute 6 once coarsely diced chorizo and 1 ea coarsly diced onion in 4 oz EVO until onions are translucent

: add 2 lbs large diced white cabbage, season with kosher salt and fresh-cracked black pepper to taste

: saute until cabbage starts to soften, add 4 stalks 1 inch cut scallions, check/adjust seasoning, reserve

: peel, cut and cook 2 lbs potatoes until soft, drain, add 6 oz whole butter, 2 oz grated horseradish, kosher salt to taste and 4 tblsp heavy cream, mash until purre texture is achived (add more cream if needed)

: check/adjust taste, reserve

: soak 4 cups of panko crumbs in enough cold milk to cover until bread is soft, squeeze bread dry

: saute 3 diced onion in 2 oz butter until lightly caramelized, place in refrigerator until cold

: mix 3 lbs ground porkm 3 lbs ground beef or veal, 6 whole eggs, 1/4 cup chopped parsley with stems, 1/4 cup ketchup, 1/4 cup dijon mustard, 1/4 cup sweet paprika pwd, the soaked bread and the onions, cayenne pepper and kosher salt to taste

: mix well so everything is distributed evenly

: make a small sample-patty to check the taste and texture

: shape into two logs, bake at 375 until center has reached 160F, remove from oven and let rest, tented loosely with alu-foil for 15 minutes before cutting/serving