Rabbit and Pumpkin with Mustard

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

The mild tenderness of domestic rabbit is perfect for this lovely autumn dish. The pumpkin softens to form a delicious pale orange sauce, rich yet mild, and the mustard and green peppercorns add zest.


  • 1 tablespoon olive oil
  • 2 teaspoons caraway seeds
  • 1–1.1 kg<


Heat the olive oil in a large flameproof casserole over a medium heat. Add the caraway seeds and stir around for a minute, then add the rabbit joints and seal on both sides. Next add the chopped garlic and stir around for 30 seconds. Remove from the heat and add the butter, then, when the butter has melted in the hot casserole, add the chopped pumpkin, the crushed green peppercorns, the mustard