Saxon Cradle Roast False Hare

Mix the meat with the breadcrumbs, beaten eggs and spices, shape the mixture into an oblong roast and lard it with the bacon cut into strips, like a rabbit’s back, in 2 or 3 longitudinal rows. The space between the bacon strips is scored a tiny bit with the back of a knife to mark the ribs of the rabbit’s back.

The roast is placed in steaming butter and lightly browned on all sides. Next, pour boiling water and let the “false hare” roast for 1/2 hour, while pouring it frequently with sour whipped cream. The sauce is thickened with a little bit of potato flour.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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