Rabbit with Chestnut Purée

Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 15

Appears in

The French Kitchen: A Cookbook

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.


  • 1 rabbit, cut into 6 joints (ask your butcher)
  • sea salt
  • freshly ground black pepper
  • 80 g butter
  • 150 g thick-cut bacon, finely chopped
  • 1 tin puréed chestnuts (unsweetened)
  • 300 ml chicken stock
  • 200 ml white wine
  • 200 g watercress


    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 in the oven for 20 minutes, then turn the rabbit, return the lid and cook for a further 20 minutes.

    Remove the rabbit and set it aside in a warm place. Add the chestnut purée, stock and wine to the casserole dish, place it over a medium heat and bring it to the boil. Use a balloon whisk to work the purée into the mix, making a rich sauce.

    Serve the roasted rabbit with the chestnut sauce on a bed of watercress.