Rabbit stewed in white wine with vegetables, herbs and mashed pumpkin

Rabbit stewed in white wine with vegetables, herbs, and mashed pumpkin is a hearty, elegant dish perfect for those who appreciate delicate yet rich flavors. The rabbit, slowly braised in white wine, becomes tender and infused with aromatic herbs and the sweetness of vegetables. Paired with a creamy mashed pumpkin, the dish brings a satisfying balance of savory and sweet elements. The deep flavors of the rabbit meld beautifully with the fresh herbs, and the mashed pumpkin adds a comforting, velvety texture. This dish is perfect for special occasions or cozy family dinners.

Rabbit stewed in white wine with vegetables, herbs and mashed pumpkin

Difficulty Level: Medium
Calories: 500
Cooking Time: 135 min

Ingredients:

  • 140 g rabbit leg
  • 40 g onion
  • 40 g carrot
  • 40 g celeriac
  • 200 g pumpkin
  • 50 g butter
  • 50 g vegetable oil
  • 400 g white dry wine
  • 40 g fennel
  • 2 g mint
  • 2 g bay leaf
  • 1 g salt
  • 1 g black pepper
  • 10 g sugar
  • 50 g parsley and dill

Instructions:

 

 

  1. Wash the rabbit leg in cold water.
  2. Roast in oil in a frying pan until golden brown on top.
  3. Put in a roaster.
  4. Add vegetables, herbs, wine.
  5. Add salt.
  6. Stew on a small heat for 2 hours.
  7. Add butter at the end.
  8. Cook pumpkin, while the rabbit is stewing.
  9. Peel. Wash. Cut in dices.
  10. Bake in an oven until ready, around 15 minutes.
  11. Mash. Add salt, sugar, butter, whip with a wire whisk to make it puffier.
  12. Put on a dish, decorate with greens.

You might be interested:

Cold scallop julienne with avocado, red caviar and truffle oil recipe

This cold scallop julienne with avocado, red caviar, and truffle oil is a masterclass in refined elegance. Delicate slices of...
Read More >>

Simple Salad with Beetroot and Pumpkin

This warm autumn salad features grilled pumpkin and beetroot, marinated with cinnamon, rosemary, and a touch of sweetness. Topped with...
Read More >>

Staffordshire Oatcake, Sir!

A true gem of British comfort food, Staffordshire Oatcake, Sir! is a dish that warms both the belly and the...
Read More >>
Be inspired by the success stories of the world's top chefs:

Edgar Yeganyan

  • Armenia, Yerevan
Take a breath. Take a deep breath. You can not resist the blowing fresh air Yerevan covers you with. Armenian...
Read More >>

Frank Lebiez

  • Hong Kong
Frank Lebiez, proprietor and CEO of Metropolitan Restaurant in Hong Kong, brings the flavors of his native Normandy to life...
Read More >>

Luigi Taglienti

  • Italy, Milan
Born in Liguria, my culinary journey took me through Italy and France, earning Michelin stars along the way. At Il...
Read More >>