🍽️ Rabbit with vegetables from the Roman pot

Name: Rabbit with vegetables from the Roman pot
Total time: 30 min
Yield: 4 servings
Ingredients: 4 rabbit legs; salt; pepper (from the mill); 150 g chestnuts (fresh or from the jar); 700 g pumpkin flesh; 500 g onions; 125 ml dry white wine; 125 ml vegetable broth; 1 sprig rosemary

556 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

4 rabbit legs
salt
pepper (from the mill)
150 g chestnuts (fresh or from the jar)
700 g pumpkin flesh
500 g onions
125 ml dry white wine
125 ml vegetable broth
1 sprig rosemary

Instructions

1. Soak the clay pot in water for about 15 minutes.
2. Rub the rabbit legs with salt and pepper.
3. Score fresh chestnuts crosswise and blanch them for about 5 minutes in boiling water. Shock them and remove the shell and skins.
4. Cut the pumpkin into bite-sized cubes.
5. Peel the onions and chop them roughly.
6. Place the vegetables in the pot, season with salt and pepper, add wine and broth, place the rabbit legs on top, and a roughly torn sprig of rosemary.
7. Place the lid on the pot and put it in a cold oven. Simmer at 200 degrees for about 1.5 hours. Remove the lid in the last 20 minutes, adjust the seasoning, and serve.

Nutrition per serving

kcal: 556
Protein: 57 g · Fett/Fat: 20 g · Carbs: 30 g