Rabbit with chestnuts is a refined second course with an enveloping flavour, perfect for the cooler seasons.
This recipe combines the delicacy of rabbit meat with the earthy sweetness of chestnuts, creating a balance of flavours that makes every bite irresistible.
The tender, light rabbit meat is slow-cooked together with the chestnuts, which add a creamy texture and unmistakable autumnal flavour.
Flavoured with herbs such as rosemary, bay leaves and a touch of white wine, this dish represents rustic cooking at its best, enhancing simple and genuine ingredients.
Rabbit with chestnuts is ideal for a festive dinner or Sunday lunch, bringing warmth, tradition and flavour to the table, perfect for those who want a dish with a strong and sophisticated character.
For 4 persons
After washing and drying the rabbit, marinate it for an hour in the wine and vinegar mixture with 1 bay leaf and half of the juniper, turning it often.
Thinly slice the onion and garlic. Heat 5 tablespoons of oil in a large pan, which will hold the rabbit pieces, and brown the drained and dried rabbit pieces.
When they have browned, remove them and brown the onion, garlic and bacon in the cooking juices, return the rabbit to the pan, stir, pour in the grappa.
Allow to evaporate over a high heat, season with salt and pepper, add chestnuts, bay leaf, thyme and rosemary, the remaining juniper, pour in the boiling stock, lower the heat, cover.
Cook for about three quarters of an hour, adding a little boiling broth if the stock dries out.
Serve piping hot.