Slow Cooker - Meatloaf (Forloren Hare)

This meatloaf is called Forloren Hare in Danish and kind of means it is a sham hare.


500 g ground beef
500 g ground pork
2 eggs
1 dL breadcrumbs
1 tsp coarse salt
1 tsp pepper
½ dL whipping cream

Mix well and make into a meatloaf:

50 g bacon or yowl bacon  cut in sticks. Stick them in the meatloaf.

Fry the "hare" on all sides in 75 g butter until brown.  I use my cast iron pot. Remove the hare and put it in the slow cooker. Add 3 tbsp flour to the butter and  add milk a little at a time to make a sauce. (roux). Let boil every time you have added milk or the sauce will be lumpy. When the consistence is fine you add 2 tbsp redcurrant jelly. 

Pour the sauce over the hare, and set the Slow Cooker on LOW for 6 hours.

Serve with potatoes and redcurrant jelly.
Redcurrant jelly

redcurrantsStrip the berries from their stalks and boil at low temperature. Use a lid and make sure the water only covers a little less than   2/3  of the berries. Cook  for ½ hour. Put it in a jelly bag  and let  hang to drip some hours or to the next day. I do not crush the berries in order to make a clear jelly. Measure the juice and add sugar  in the proportion 1 liter juice to 1 kg sugar. Boil without lid - low temperature .20-30 minutes.  Skim carefully. After a bit, remove the saucepan from heat. Put a teaspoonful of jam onto a cold saucer. Let it cool a few minutes, and run a finger through it. If  you can make a path, that doesn't run together again, and the jelly wrinkles it is done. If not you put the saucepan back on heat, and boil a few more minutes, then test again. Add Atamon according to instructions on the bottle, and pour the jelly in  sterilized glasses