Rabbit with Chestnut Purée

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 15

Appears in
The French Kitchen: A Cookbook

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.


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


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