Easter stuffing a little differently

We went to Šumava for a recipe for Easter stuffing to OREA Hotel Horizont to see the chef Karel Špinka. Here it is.

Ingredients:

400 g of minced rabbit meat 400 g white toasted bread 100 g white toasted bread edible chestnuts 80 g leaf parsley or fresh nettles 80 g onion 30 g garlic 200 ml milk 6 pcs of egg pepper salt fat to grease baking dish, breadcrumbs to sprinkle

Procedure:

Bone the meat from one rabbit, grind the meat and keep the bones

.Cut the toasted bread into cubes, roughly 1 x 1 cm, and leave to dry in the oven at 100°C, then place the cooled cubes in a large bowl, pour over cold milk and leave to soak

Add finely chopped onion, garlic, parsley (or nettles) and chopped chestnuts

Stir in the chopped chestnuts/li>

Separate the yolk from the white, add the yolks to the mixture and make a stiff snow from the whites

Then add the minced rabbit meat, season thoroughly with salt and pepper, mix everything thoroughly

Place in a baking dish greased with lard and dusted with breadcrumbs and bake at 160 °C for about 60 to 70 minutes.

Recommendation:

“The advantage of this stuffing is that it can be combined with different types of meat, such as chicken roulade (I recommend minced chicken thighs instead of rabbit meat in the stuffing) or spring lamb (where we use minced lamb meat). You can achieve a more pronounced flavour of the stuffing by using nettles instead of parsley,” recommends Karel Špinka from OREA Hotel Horizont.

Note:

Recipe for the article: Easter specialties in Czech regions