Rabbit and Pumpkin with Mustard

Name: Rabbit and Pumpkin with Mustard
Yield: Serves 4
Ingredients: fresh parsley, to garnish; 150 ml/¼ pint soured cream chopped; salt; 3-4 teaspoons Dijon mustard; 100 g/4 oz butter; 150 ml/¼ pint white wine or cider; 150 ml/¼ pint white wine or cider; 1 tablespoon olive oil; 2 level teaspoons dried or bottled green peppercorns; 4 fresh rabbit joints; 2 teaspoons caraway seeds; 900 g/2 lb piece pumpkin; 2 level teaspoons dried or bottled green peppercorns; 4 cloves garlic

Preparation info

Serves
4

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

In this easy but popular autumnal recipe the pumpkin cooks down to form a lovely glowing sauce. As an alternative to parsley, small rocket leaves thrown in at the last moment are a nice touch.

Ingredients

900 g/2 lb piece pumpkin
4 cloves garlic

Main course
Gluten-free

Method

Peel the pumpkin, scoop out and discard the seeds and chop up the flesh into small pieces. Peel the cloves of garlic and chop them up roughly. Lightly crush the green peppercorns with a pestle and mortar. Preheat the oven to 180°C/350°F/gas mark 4.

Heat the olive oil in a cast