Saddle of Rabbit in Hyssop Coat with Pumpkin Puree

Saddle of rabbit wrapped in hyssop with pumpkin puree and seed oil pesto.

Season the saddle of rabbit with salt and pepper and wrap it tightly in aluminum foil with a little more than half of the kitchen herbs and spring onions. Cook in the oven heated to 130 degrees for 25-40 minutes, depending on the size. Soften the pumpkin pieces and potatoes in the asparagus broth (alternatively salted water) in an open saucepan and then mash.

The remaining kitchen herbs and spring onions, pumpkin seeds and pumpkin seed oil in the cutter to a pesto grind. Season to taste with salt, pepper and a little asparagus broth.

Unpack the rabbit saddle from the foil, cut it open and arrange it. Serve with the puree and top with pesto.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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