Rabbit with Vegetables in a Roman Clay Pot

Ingredients

• 4 rabbit legs
• Salt
• Pepper (freshly ground)
• 150 g chestnuts (fresh or canned)
• 700 g pumpkin flesh
• 500 g onions
• 125 ml dry white wine
• 125 ml Vegetable broth
• 1 sprig rosemary

Instructions

1. 1.

   Soak the Roman clay pot for about 15 minutes.

2. 2.

   Rub the rabbit legs with salt and pepper.

3. 3.

   Score fresh chestnuts crosswise, blanch in boiling water for about 5 minutes, then cool and remove shells and skins.

4. 4.

   Cut pumpkin into bite-sized cubes.

5. 5.

   Peel onions and roughly dice them.

6. 6.

   Place the vegetables in the clay pot, season with salt and pepper, pour in wine and broth, lay the rabbit legs on top, and add a loosely twisted rosemary sprig.

7. 7.

   Cover the pot and place it in a cold oven. Cook at 200°C for about 1.5 hours. In the last 20 minutes remove the lid, taste, and serve.