Mock Hare

Mock Hare © kvalifood.com

Mock hare is the classic Danish meatloaf with bacon strips draped over the top — named for its shape, which resembles a hare lying on its back. The mixture is simple: minced pork and beef combined with oats, egg and milk, shaped into a loaf and baked in two stages. The bacon strips protect the surface and add flavour. The gravy is made from the baking liquid with cream and a spoonful of redcurrant jelly.

Ingredients

Yields 4 servings

  • 500 g minced pork
  • 250 g minced beef
  • 1½ tsp salt
  • ½ tsp freshly ground pepper
  • 40 g rolled oats
  • 1 egg
  • ½ dl milk
  • 6 rashers bacon
  • 2½ dl milk, for the dish during baking

Gravy

  • 2½ dl baking liquid from the dish
  • 1 dl double cream
  • 1 tbsp redcurrant jelly
  • 1 tbsp cornflour, mixed with 1 tbsp cold water
  • salt, pepper
  • browning sauce, optional

To serve

  • boiled potatoes
  • redcurrant jelly

Directions

Mince

Combine the minced pork and beef and add the salt. Stir the meat vigorously with a spoon for 1 minute — the salt draws out protein and binds the mince. Add the pepper, oats and egg and stir in. Add the milk gradually. The mixture is ready when it is sticky and firm. Cover and refrigerate for 30 minutes.

Baking

Heat the oven to 440°F (225°C). Grease an ovenproof dish. Shape the mince into an oblong loaf and place it in the dish. Lay the bacon rashers closely and slightly overlapping across the top. Bake at 440°F (225°C) for 20 minutes. Pour the milk into the dish around the loaf, reduce the temperature to 350°F (175°C) and bake for a further 30 minutes until the loaf is cooked through (core temperature 165°F (75°C)).

Gravy

Strain the baking liquid into a saucepan. Add the cream and redcurrant jelly and bring to the boil. Stir the cornflour into cold water and pour into the gravy while whisking. Boil for 2–3 minutes until the gravy thickens. Season with salt and pepper, and a little browning sauce if desired.

Serving

Leave the loaf to rest for 10 minutes before slicing. Cut into thick slices and serve with boiled potatoes and the gravy.

Notes

  • Using rolled oats as a binder instead of flour gives a juicier, lighter result
  • The milk is poured into the dish (not the mince) during the second baking stage — it creates steam and keeps the loaf moist
  • Redcurrant jelly in the gravy is the classic accompaniment; blackcurrant jelly is a good alternative
  • Older versions use about 100 g grated cooked potato in the mince as a filler in place of some of the oats
  • Freezing: 3 months