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
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.