LOW CALORIE

Rabbit with Pumpkin in Orange Sauce

Main Dishes | Russian cuisine

⏳ Time

1 hour 10 minutes

🥕 Ingredients

🍽️ Servings

Description

Rabbit with pumpkin in orange sauce

Ingredients

Rabbit - 1 piece
Garlic - 2 cloves
Oranges - 1 piece
Sherry - 7 fl oz
Bay leaf - 1 piece
Thyme - 4 pieces
Pumpkin - 2 lbs
Ghee - 1.8 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

A good, unfrozen rabbit needs to be butchered: front legs, hind legs, ribs, back — usually, you end up with about ten to twelve pieces of various sizes, depending on the size of the rabbit.

Step 2

In a deep skillet or cast iron pot, heat the melted butter and sear the pieces of rabbit on all sides for a few minutes until they are golden brown. Add the peeled garlic cloves to the rabbit and sauté, stirring, for another three to four minutes. Then, add the juice and zest of the orange, sherry, bay leaf, and sprigs of thyme. Season with salt and pepper, and bring the liquid to a boil.

Step 3

Then add pieces of pumpkin to the rabbit and place the skillet or pot in an oven preheated to 356°F for one hour. It is advisable to cover the pot with foil beforehand, making a few holes in it to prevent the meat from drying out on top and to avoid cooking it in intense steam.

Step 4

After an hour, remove the pot with the rabbit and serve it, drizzled with the sauce made from the harmonious blend of wine, orange juice, and the juices of pumpkin and rabbit. There is also an option to prepare the pumpkin in advance by tossing its pieces in olive oil mixed with salt, pepper, and thyme leaves. Serve it as a side dish alongside the rabbit with garlic and the orange-wine sauce.