Rabbit braised with chestnuts and mushrooms

Preparation info
  • Serves


    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

  • About

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.