Rabbit with Pumpkin and Herbs

Cut the rabbit (700 g) into portions, place it in a baking dish, and spread the ghee (30 g) over the top. Bake at 180°C for about 60 minutes, until the meat noticeably softens.

Peel the pumpkin (300 g) and cut it into cubes. Remove the dish, carefully pour part of the juices into a separate bowl, then add the pumpkin, parsley (5 g), basil (4 g), rosemary (1 g), oregano (1 g), thyme (1 g), salt, and pepper mix to taste.

Return the dish to the oven for another 30 minutes, periodically spooning the reserved juices over the rabbit and pumpkin. The dish is ready when the meat comes away from the bone easily and the pumpkin is tender when pierced with a fork.