Rabbit in Hokkaido pumpkin

Ingredients for 2 servings:

• 1 rabbit cut into pieces
• 1 Hokkaido pumpkin(s)
• 2 tomatoes
• 100 g olives, black, pitted
• 2 onions
• 2 garlic cloves
• 1 bunch of thyme
• 1 bunch rosemary
• 2 bay leaves
• 200 ml chicken broth
• 50 ml olive oil
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

Preheat the oven to 180°C (top/bottom heat). Cut off the top of the Hokkaido pumpkin like a lid. Hollow out the pumpkin and brush the inside with a little olive oil, season with salt and pepper. Place the pumpkin on a baking sheet and pre-bake for about 20 minutes. In the meantime, finely chop the onions and garlic. Dice the tomatoes. In a large pan, fry the rabbit pieces on all sides until golden brown, adding the tomatoes, onions, olives, and garlic. Remove the pre-baked pumpkin from the oven. Place the rabbit pieces and the mixture of tomatoes, olives, onions, and garlic into the pumpkin. Add the thyme, rosemary, and bay leaves. Pour the chicken stock into the pumpkin. Return to the oven and bake for about 40 minutes, or until the rabbit is thoroughly cooked and the pumpkin is tender. Approximately 430 kcal per serving.