Hasentorte - Picture & Recipe from RiffRaff

If you did the translation and found this means rabbit torte/cake, and were expecting a colorful rabbit shaped cake with sprinkles and frosting - you will need to think again. This is the real deal here. Thanks to RiffRaff for sharing this with us.

Hasentorte

1.5 lbs rabbit or hare meat (meat from 1 rabbit), cubed

1/2 pound bacon

1 pack Pillsbury pie crust (top & bottom)

1 med. vidalia onion

4 tbsp redcurrant jelly

5 oz. port (or bockbier)

6 prunes, diced

1/2 stick + 1/2 tbsp butter

1/2 cup broken kluski noodles

3/4 c. flour, sifted

1 pt. beef stock

1/2 tsp salt

1/2 tsp grated pepper

1/2 tsp grated nutmeg

1/4 tsp chopped thyme

1/4 tsp chopped marjoram

1. Using 1 tbsp butter, saute chopped onion & chopped bacon in skillet until bacon is crispy.

2. Mix flour, salt & pepper and use to coat cubed meat.

3. Brown the floured meat in skillet using 3 tbsp butter.

4. Put meat, bacon, onion and prunes with spices into pot, adding stock and port (or bockbier) to cover meat.

5. While stirring, bring liquid to a boil, reduce to simmer and cover for 1 hour. Let sit 20 minutes for sauce to thicken.

6. Boil kluski noodles for a few minutes, until flexible but not soft.

7. Lay bottom pie crust into a pie dish, fill with mix of rabbit, sauce, noodles & redcurrant jelly and cover with second pie crust.

8. Using tines of a fork, press together top and bottom crust. Brush with melted butter before placing in oven.

9. Bake pie at 425 F for 25-30 minutes or until crust becomes a golden brown.