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Pickled rabbit and pumpkin puree

ingredients

servings

6

Onions

1 unit

Carrots

2 unit

Garlic

3 wedges

White wine

1 glass

Vinegar

1 cup

Extra virgin olive oil

8 spoons

Pumpkin

500 grams

Potatoes

400 grams

Butter

5 grams

Fresh rosemary

2 sprigs

Laurel

3 leafs

Rabbit

700 grams

first courses from Chile

Pickled rabbit and pumpkin puree

Pickled rabbit and pumpkin puree

with meat with lactose source of C vitamins high in potassium high in phosphorus with good fats

ready in

55 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Spanish with google translate

Pickled rabbit and pumpkin puree

Background dish, very aromatic.

Pickled rabbit and pumpkin puree step 1

step 1

Put a splash of oil in the pan, add a few rosemary leaves and let it infuse. Incorporate the chopped rabbit, salt and add a rosemary branch more. Let the rabbit brown all over.

Pickled rabbit and pumpkin puree step 2

step 2

Add the whole garlic, bay leaves and carrots cut into slices. Roseate with a little more olive and mix well. Add the onion in julienne, and a little pepper in the bean.

Pickled rabbit and pumpkin puree step 3

step 3

Cover with white wine, vinegar and some water. When it starts to boil, cover the saucepan and cook over medium heat for 40 minutes.

Pickled rabbit and pumpkin puree step 4

step 4

For the puree, cook the pumpkin and potatoes cut into cubes, starting with cold water. Once ready to grind next to the butter in a processor, until it takes a smooth consistency. Add salt, pepper and ready.

Pickled rabbit and pumpkin puree step 5

step 5

Serve the rabbit on the pumpkin puree.

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