1 rabbit, cut into 6 joints (ask your butcher)
sea salt
freshly ground black pepper
80 g butter
150 g thick-cut bacon, finely chopped
1 tin pureed chestnuts (unsweetened)
300 ml chicken stock
200 ml white wine
200 g watercress
sea salt
freshly ground black pepper
80 g butter
150 g thick-cut bacon, finely chopped
1 tin pureed chestnuts (unsweetened)
300 ml chicken stock
200 ml white wine
200 g watercress
method
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.
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.
serving amount
serves 6
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