Rabbit with Quail, Pumpkin, and Peaches

Ingredients

• Rabbit 1 piece
• Quail Egg 5 pieces
• Oranges 1 piece
• Sherry 5 fl oz
• Pumpkin 0 lbs
• Donut Peaches 1 piece
• Bay leaf 1 piece
• Thyme 5 sprigs
• Raisins 5 oz
• Ghee 0 oz
• Salt to taste
• Ground Black Pepper to taste
• Garlic 2 heads

Step-by-Step Guide

Step 1

Peel the pumpkin, remove the seeds, and cut it into large cubes. Cut the peaches in the same way. Cut the rabbit into 8 pieces and halve the quails.

Step 2

In a deep skillet, heat the melted butter and sear the meat on all sides for a few minutes until it develops a brown crust. Add the peeled garlic cloves and continue to sauté, stirring, for another three to four minutes.

Step 3

Add the juice and zest of the orange, sherry, bay leaf, and sprigs of thyme. Season with salt and pepper, and bring the liquid to a boil.

Step 4

Add pieces of pumpkin and raisins to the meat, cover the skillet with foil, making a few holes in it with a knife, and place it in an oven preheated to 355°F for 40 minutes.

Step 5

After 40 minutes, add the peach slices and return to the oven without covering with foil for another 10 minutes.

Step 6

Cut the top off a whole head of garlic and sauté the cut side in a pan along with a sprig of thyme. Use it to garnish the finished dish.