Rabbit with Chestnut Puree
Ingredients
- 1 rabbit cut into 6 joints (ask your butcher)
- sea salt
- freshly ground black pepper
- 3 oz butter
- 5 1/3 oz thick-cut bacon finely chopped
- 1 tin pureed chestnuts unsweetened
- 1/2 pint chicken stock
- 6 3/4 floz white wine
- 7 oz watercress
Instructions
- Heat the oven to 180°C/gas 4.
- 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.
- 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.
- Serve the roasted rabbit with the chestnut sauce on a bed of watercress.
Calories: 442 kcal
Carbohydrates: 3 g
Protein: 41 g
Fat: 26g
Saturated Fat: 12 g
Trans Fat: 1 g
Cholesterol: 183 mg
Sodium: 423 mg
Potassium: 857 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 1420 IU
Vitamin C: 14 mg
Calcium: 69 mg
Iron: 6 mg