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Slow cooker mock hare (beef olives) | Nordmad
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Slow cooker mock hare (beef olives) | Nordmad

A classic Danish-style mock hare made in the slow cooker: juicy beef olive roast with bacon and rich brown gravy, perfect with potatoes and redcurrant jelly.

ComfortWeekendDinnerFamily TimeSlowcookDansk
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445 min total
4 servings
Easy

Ingredients

servings
Units

  • Meat mixture

    • 1.8 lb ground veal and pork
    • 2 stk eggs
    • about 0.4 cup milk
    • 3 tbsp breadcrumbs
    • 1 stk onion, grated
    • 1½ tsp salt
    • 1 tsp pepper

  • Bacon

    • 5.3 oz bacon slices

  • Gravy base

    • 1⅔ cup beef or veal stock
    • about 0.4 cup heavy cream
    • 1 tsp browning sauce (optional)

Instructions

  1. 1

    Mix the meat

    1. Mix the meat with eggs, milk, breadcrumbs, onion, salt, and pepper.
    10 min
    Bowl
  2. 2

    Shape and wrap

    1. Shape the mixture into a loaf.
    2. Lay the bacon slices over it.
    10 min
  3. 3

    Cook

    1. Pour the stock into the bottom of the slow cooker.
    2. Place the meat loaf on top.
    3. Cook for 6–7 hours on LOW or 3½–4 hours on HIGH.
    420 min
  4. 4

    Make the gravy

    1. Lift out the meat loaf and keep it warm.
    2. Strain the liquid and reduce it if needed.
    3. Stir in the cream and browning sauce, then season to taste.
    15 min
    Pot

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Details

Nutrition

Calories

720kcal

Protein

48g

Fat

50g

Carbs

20g

Serving Size

450g

Dietary

Allergens

MælkÆgGluten

Serving

Suggestions

  • • Serve with potatoes, brown gravy, and redcurrant jelly.

Side Pairings

  • • Potatoes.

Dessert Pairings

  • • Ice cream or a mousse dessert.

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Store in an airtight container in the fridge.

Frozen

  • • Duration: 3 months
  • • Temperature: -18°C
  • • Method: Can be frozen in slices with gravy.

Reheating

  • • Pot: Warm the slices in the gravy over low heat.

Tips

Preparation

  • • Mix the meat mixture well for the best texture.

Cooking

  • • Do not lift the lid while cooking.

Serving

  • • It tastes even better the next day.

Variations

Flavor

  • Add a little thyme to the meat mixture for extra aroma.

Health

  • Use ground turkey

Method

  • Briefly brown under the broiler afterwards for crisp bacon.

Toppings

  • Fresh parsley when serving.

Author

C

Camilla

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Comments

Author

C

Camilla