Rabbit with pumpkin, sage and farro

Ingredients

For 1 serving

• Rabbit160 g
• Pumpkin200 g
• Fresh sageto taste
• Onion40 g
• Vegetable broth150 ml
• Farro55 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, celery,

In season: September – December

Method

1. Bring a pan of water to the boil, salt it, rinse the farro and cook it for 25 minutes, until tender but still pleasantly chewy; drain.
2. Meanwhile peel the pumpkin, remove the seeds and fibres and cut it into roughly 2 cm cubes; chop the onion. Pat the rabbit pieces dry with kitchen paper and season with salt and pepper.
3. Heat the oil in a casserole over medium-high heat and brown the rabbit with the onion and sage for 8 minutes, until golden on all sides.
4. Add the pumpkin and the vegetable stock, cover and cook over low heat for 35 minutes, stirring gently now and then, until the rabbit is tender and the pumpkin is soft and partly melted into the sauce.
5. Serve the rabbit and pumpkin on top of the farro.