Rabbit with Chestnut Puree

Servings: 6

Author:

Miscellaneous [/dishes/miscellaneous/]

French [/cuisines/french/]

🧂 Ingredients

1 Heat the oven to 180°C/gas 4.
2 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.
3 Remove the rabbit and set it aside in a warm place. Add the chestnut puree,
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 puree into the mix, making a rich
sauce.
4 Serve the roasted rabbit with the chestnut sauce on a bed of watercress.