Hasen im Topf
Layered Rabbit baked in a pot with crust topping.

This old fashioned recipe probably came from when raising rabbits was neccesary for meat,
Also a good style for duck or dark meat chicken quarters
if you don't have access to rabbit.
The crust which is tasty also seals in the flavor as the rabbit, smoked meat and
wine slowly simmer.

 

Ingredients:

1- large Hare or 2 or more rabbits
brandy
1/2 to 3/4 pound raw cured pork loin,
thinly sliced or Black Forest Schinkenspeck or 1/2 to 3/4 pound Canadian bacon
salt
black pepper freshly ground
2 cloves garlic minced
1/2 to 3/4 cup minced parsley
1 cup fresh rye or pumpernickel breadcrumbs
1 cup dry red wine
1 cup Madeira
flour and water for a stiff dough

Directions:
Cut hare or rabbit off the bones and slice
sprinkle with brandy.
Let stand at room temperature 20-30 minutes.
Use an earthen wear casserole or ENAMELED cast iron, about a 3 quart 5 inches deep. ( it should let you layer 3 layers of meat in it).

Line the bottom with a layer of pork loin or substitute. Add in the following order.
Hare or Rabbit meat
Salt
freshly ground black pepper
a little minced garlic
some parsley
thin layer of bread crumbs
a layer of bacon slices
repeat until all ingredients are used up. casserole should be 3/4 full.
Pour in the wine and Madeira into the casserole along with any blood from the hare or rabbit.
Cover the casserole
make a stiff dough and rim the edge of the casserole with it to completely seal the casserole.
Bake at 350
f for 2 hours
Bring the casserole to the table unopened.

Note: You can add some paprika and thyme to the other seasonings if you like.
If the hare or rabbit is old, soak over night in buttermilk.