Easter Stuffing with Rabbit and Vegetables

01Method

1. 1

   Heat the oven to 180°C. Prepare a loaf pan by coating it with softened butter and dusting with breadcrumbs. Rinse the meats and cook them separately in water until tender.

2. 2

   Shred the cooked smoked meat finely. Dice the rabbit meat and rolls into small cubes. Soak the bread cubes in the stock and milk until they absorb the liquid.

3. 3

   Stir the shredded smoked meat into the soaked mixture. Trim and rinse the leek, then slice it; peel and grate the carrot coarsely. Pour hot water over both vegetables in a colander and let them drain completely, then fold into the bread mixture along with the rabbit cubes.

4. 4

   Mix in the chives and beaten eggs, then season to taste. Add breadcrumbs as needed for the right consistency. Transfer the mixture to the prepared pan and bake for 45–50 minutes until golden brown. Allow to cool slightly on a rack before turning out. Slice into portions and serve warm or cold.