Mock Hare

Preheat the oven to 225°C with top and bottom heat. In a large bowl, combine the ground pork, ground beef, eggs, finely grated onion, breadcrumbs, 100 ml milk, salt and black pepper. Knead for 2–3 minutes until the mixture is smooth and slightly sticky.

Shape the mince into a firm, oblong loaf about 25 cm long in a small ovenproof dish. Smooth the surface with wet hands so there are no cracks.

Cover the loaf with bacon rashers, tucking the ends under slightly. Bake for 15 minutes at 225°C until the bacon is browned.

Reduce the temperature to 180°C, carefully pour the remaining 200 ml milk around the loaf and bake for another 45 minutes. Baste the loaf with the milk from the dish a few times. Check for doneness with a thermometer: the center should reach at least 75°C.

Transfer the loaf to a board, cover with foil and let rest for 5–10 minutes. Strain the milk and meat juices from the dish into a saucepan, skimming off any film from the surface.

Add the cream, redcurrant jelly, salt and black pepper to the strained liquid. Bring the sauce to a boil, remove from the heat and stir the cornstarch into 30 ml cold water. Pour the mixture into the saucepan in a thin stream, stirring constantly.

Return the sauce to low heat and simmer for about 1 minute until it thickens slightly. Slice the mock hare and serve hot with the sauce.