Rabbit braised with chestnuts and mushrooms from Winter Food by Jill Norman
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,...
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Cooking tools:
- Chef's knife
- Cutting board
Ingredients
- 4 tablespoons sunflower oil
- 50 g butter
- 1 large rabbit, jointed
- 1 onion, finely sliced
- salt
- freshly ground black pepper
- 1 bouquet garni of thyme, rosemary, bay leaf and a small piece of cinnamon
- 150 ml white wine
- 100 ml stock or water
- 200 g cooked chestnuts (see below)
- 200 g mushrooms
- 200 ml crème fraîche
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