homemade vegetable nut
by
18 recipes
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 oz
Potatoes
400 oz
Butter
5 oz
Fresh rosemary
2 sprigs
Laurel
3 leafs
Rabbit
700 oz
first courses from Chile
Pickled rabbit and pumpkin puree
Pickled rabbit and pumpkin puree
ready in
55 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Spanish
with 
description
Background dish, very aromatic.
preparation
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.
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.
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.
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.
step 5
Serve the rabbit on the pumpkin puree.
