Braised rabbit with mushrooms, chestnuts and shallots

Braised rabbit with mushrooms, chestnuts and shallots

By
From
A la Grecque
Serves
6
Photographer
Mark Roper

This is a rustic autumn dish to be made when the nights start to lengthen and there’s a chill in the evening air. If possible, buy fresh chestnuts at the market and roast and peel them yourself at home; they have a wonderful aroma and flavour. Otherwise, buy frozen ready-peeled chestnuts and roast them in the oven until golden.

Ingredients

Quantity Ingredient
2 rabbits, wild if possible
190ml extra virgin olive oil
salt
freshly ground black pepper
125g plain flour
12 golden shallots, peeled, leaving the base intact
250ml pinot noir
400g swiss brown mushrooms, quartered, (if large)
500ml rabbit stock
or 500ml Chicken stock
400g fresh or frozen chestnuts, peeled and roasted

Method

  1. To prepare the rabbits, first cut the forelegs and the back legs away from the body. Next, use a sharp cook’s knife and cut through the backbone at the base of the rib cage and at the top of the hip joints. Make a sharp incision either side of the spine and slice the saddles away from the backbone. You should have 6 pieces from each rabbit: 4 legs and 2 saddles. Reserve the offcuts and carcasses to make stock.
  2. Heat the oil in a heavy-based saucepan or casserole dish. Season the rabbit pieces with salt and pepper and dust lightly with flour. Brown the rabbit pieces well, a few at a time. As each batch is browned, transfer to a bowl.
  3. Add a little more oil to the pan and sauté the shallots until they begin to soften and turn a light golden brown. Add the pinot noir and allow to bubble over a high heat for a few minutes, stirring well. Return the browned rabbit pieces to the pan and add the mushrooms and stock. Cover the pan with a tight-fitting lid and bring to the boil. Lower the temperature as far as possible and simmer for 20 minutes. Add the chestnuts to the pan and cook for another 25 minutes, or until the rabbit is tender and falling from the bones. Taste and adjust the seasonings to your liking.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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