If you use a large rabbit, one will be enough, but you will need two small wild ones. Have the rabbit jointed into six pieces — legs, forelegs and ribs and the back cut in half. Wild mushrooms, such as ceps and chanterelles, or cultivated mushrooms, such as portobellos and crimini, will give the dish more flavour than standard cup mushrooms.
Lift out the rabbit and chestnuts, place on a serving dish and keep warm. Discard the bouquet. There should be about a wine glass of liquid in the pan; if there is more, boil to reduce it. Stir in the crème fraîche, scraping up any bits from the bottom of the pan. Add the mushrooms, pour this sauce over the rabbit and serve. It makes a good dish on its own, but if you are very hungry serve it with buttered noodles.
© 2005 Jill Norman. All rights reserved.