Time: 1 hour Difficulty:Easy Rations: 4
medium rabbit, 4 cloves of garlic, 1 tablespoon of curry, 1 sprig of thyme, 200 ml of white wine, olive oil, pepper and salt.
For the pumpkin puree: 400 g of pumpkin, olive oil, a knob of butter, a sprig of rosemary, pepper and salt.
1. Put the chopped rabbit to marinate the day before, with the garlic cloves crushed in the mortar, a tablespoon of oil, the curry and the thyme. Store in the refrigerator.
2. Put the rabbit in a bowl, add the white wine and put it in the oven for 45 min at 180º C, turning it every 15 minutes, approximately.
3. Place the diced pumpkin on a baking sheet on aluminum foil with a little olive oil, salt and pepper and the sprig of rosemary. Bake it for approximately 30-40 minutes. When it is cooked, pass it through a food processor together with a knob of butter, add salt and reserve.
4. Serve the rabbit along with the pumpkin puree.
TRICKS AND TIPS:
This combination of lean meat with pureed vegetables is ideal in weight control diets. Pumpkin is one of the most recommended vegetables for its low caloric intake, of only 30 kcal per 100 g and its high supply of nutrients. It is also recommended for people with digestive problems since the pulp of the pumpkin is rich in protective substances of the stomach lining.
Pumpkin is the star of this dish. Its composition includes 90% water, a lot of fiber and a multitude of vitamins and minerals. It is rich in beta-carotene, responsible for its intense color, a precursor of vitamin A with antioxidant action, essential for vision, the good condition of the skin and tissues and the immune system. In addition, pumpkin, being rich in potassium and low in sodium, has a diuretic effect.
NUTRITIONAL CONTRIBUTION PER RATION:
Energy: 279 kcal / Proteins: 22 g / Carbohydrates: 8 g / Fat: 18 g