Rabbit stewed in sherry

Name: rabbit stewed in sherry
Cook time: 35 min
Total time: 155 min
Yield: 6
Ingredients: 2 Trays rabbit (a 3 pieces), at room temperature; 3 tablespoons olive oil; 4 toes garlic in slices; 2 Red onions in thin rings; 4 twigs fresh thyme pouch a 15 g; 250 ml sherry fino; 1 pumpkin in cubes; 1 pot poultry feast 380 ml; 3 tablespoons creme fraiche

A tasty recipe. The main course contains the following ingredients: meat, rabbit ((3 pieces), at room temperature), olive oil, garlic (in slices), red onions (in thin rings), fresh thyme (bag a 15 g), sherry fino, pumpkin (in cubes), poultry fat (380 ml) and crème fraîche.

Ingredients

Kitchen Stuff

blender

Directions

Sprinkle the pieces of rabbit with salt and pepper.
Heat the oil in a large frying pan and fry the meat around golden brown.
Remove the meat from the pan.
In the same pan on low heat, slice the slices of garlic until golden brown and remove them from the pan.
In the same pan on low heat, fry the onions with a pinch of salt in 15 minutes until golden brown.
Put the garlic and the rabbit pieces back in the pan and add the thyme and the sherry.
Leave to cook with the lid on the pan for about 2 hours.
Turn the rabbit pieces regularly.
Add water if necessary.
Meanwhile, cook the pumpkin in the poultry dish for 20-25 minutes, let the fond largely evaporate.
Mash the pumpkin with the crème fraîche (add some more to make it smooth) and season with salt and (freshly ground) pepper.
Serve the pumpkin puree with a piece of rabbit and the gravy.
Tasty with grilled spring onion..