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Rabbit with Chestnut Purée
- Serves
6
- Difficulty
Medium
- Ready in
1 hr 15
By Joanne Harris and Fran Warde
Published 2002
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 - sea salt
- freshly ground black pepper
80 g
Method
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
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