Stuffed rabbit breast

Two breasts of rabbit filled with well-done meatloaf mixed with herbs and spices, baked until golden brown together with potatoes.

Ingredients:

2 pieces of rabbit breast and belly membranes 2 pcs legs of sausages 1 pc of egg 1 kg of potatoes pressed garlic

td>cumin water oil salt For the filling (meatloaf): 1 kg of ground pork 2 tablespoons smooth flour 1 tablespoon of veggie 1 tsp ground sweet paprika 3-4 pieces garlic cloves 1 piece onions 1 pc eggs 1 dl of milk 1 handful of chopped fresh herbs (sage, basil, marjoram …) breadcrumbs pepper salt

Procedure:

1. First prepare the filling; put the minced meat in a bowl, add milk, plain flour, paprika, vegeta, pepper and salt, mix, let it rest in the fridge for about 1-2 hours
2. Add eggs, finely chopped onion, crushed garlic, marjoram and a handful of chopped herbs to the rested meat, mix well
3. Salt the brisket with the belly membranes and rub with garlic
4. Put the sausage into the hole in the neck, fill with meatloaf, wrap with the belly membranes and sew, repeat the procedure for the other brisket
5. Place the prepared briskets on an oiled baking tray and bake in the oven, slightly baste the meat with water
6. During the baking process, brush the dish with beaten egg, oil and season with cumin
7. Bake slowly, at a temperature of around 170-180 °C, so that the meatloaf in the brisket is well cooked
8. About halfway through the baking time, surround the brisket with sliced raw potatoes and finish baking until tender.