Rabbit with quails, pumpkin and peaches
8 servings
80 minutes
A rabbit often needs help in the form of bright ingredients. There are plenty of them here: pumpkins, peaches, oranges and raisins. A detailed video recipe filmed in our kitchen.
1
Peel the pumpkin from the skin and seeds and cut it into large cubes. Also, cut the peaches. Cut the rabbit into 8 pieces and halve the quails.
- Pumpkin: 1 kg
- Peaches: 1 piece
- Rabbit: 1 piece
- Quail: 5 piece
2
In a deep skillet, heat the melted oil and fry the meat on all sides for a few minutes until browned. Add the peeled garlic cloves and sauté, stirring, for another three to four minutes.
- Clarified butter (ghee): 50 g
- Rabbit: 1 piece
- Quail: 5 piece
- Garlic: 2 heads
3
Add orange juice and zest, sherry, bay leaf, and thyme sprigs. Season with salt and pepper and bring the liquid to a boil.
- Oranges: 1 piece
- Sherry: 200 ml
- Bay leaf: 1 piece
- Thyme: 5 sprig
- Salt: to taste
- Ground black pepper: to taste
4
Add pieces of pumpkin and raisins to the meat, cover the pan with foil, making a few holes in it with a knife, and place it in an oven preheated to 180 degrees for 40 minutes.
- Pumpkin: 1 kg
- Raisins: 80 g
5
After 40 minutes, add peach pieces and return to the oven uncovered for another 10 minutes.
- Peaches: 1 piece
6
Cut the top off a whole garlic head and sauté the cut side in a pan with a sprig of thyme. Use it to garnish the finished dish.
- Garlic: 2 heads
- Thyme: 5 sprig