Rabbit with Chestnut Purée

Name: Rabbit with Chestnut Purée
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: Serves 6
Cuisine: French
Ingredients: sea salt; freshly ground black pepper; 300 ml chicken stock; 80 g butter; 1 rabbit, cut into 6 joints (ask your butcher); 200 g watercress; 200 ml white wine; 150 g thick-cut bacon, finely chopped; 1 tin puréed chestnuts (unsweetened)

Preparation info

Serves
6

Difficulty
Medium
Ready in
1 hr 15

Appears in

The French Kitchen

By Joanne Harris and Fran Warde

Published 2002

About

Rabbit has always been a staple in France, and although in England it has been out of favour for many years, it has finally begun to make a comeback. This recipe – Lapin a la Purée de Marrons – makes the most of the rich, dark flesh of the rabbit and the sweet flouriness of the chestnuts. This is a perfect dish for autumn.

Ingredients

1 rabbit, cut into 6 joints (ask your butcher)
sea salt
freshly ground black pepper
80 g

Europe
France
Main course
Autumn
Gluten-free
Mediterranean

Method

Heat the oven to 180°C/gas 4.

Take the rabbit joints and season them. Melt the butter in a large casserole, add the rabbit along with the bacon, and toss to coat with the butter. Cover and cook i