Braised rabbit with celeriac puree

Method

1. Preheat the oven to 160C/gas 3. Heat the olive oil in a large casserole pan set over a moderate heat. Dust the rabbit pieces in seasoned flour and sear until golden in colour. This should take about 7-10 minutes.

2. Remove the rabbit from the pan and set on one side. Tip in the onions, celery, garlic and bacon. Cook over a moderate heat until soft.

3. Add the sliced mushrooms and tomato puree and fry for 2-3 minutes. Tip in the chestnuts, and add the stock, wine and bouquet garni, followed by the chillies and peppercorns.

4. Bring the casserole to a simmer before adding the rabbit. Cover with a tight-fitting lid and cook in the oven for about 45 minutes, until the rabbit is tender. While the casserole is in the oven make the celeriac puree.

5. Peel the celeriac and cut into chunks. Boil in lightly salted water until tender. Drain and mash until smooth. Beat in the cream, butter, nutmeg and salt and pepper and keep warm. Serve with the casserole.

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Ingredients

For the rabbit

4 tbsp Olive oil
1 Rabbit, cut into 6 joints
4 tbsp Flour
1/2 tsp salt and pepper
1 white onion, diced
2 sticks Celery, sliced
3-4 garlic cloves, chopped
100g streaky smoked bacon, cut into lardoons
250g assorted wild mushrooms, sliced
1 tsp tomato puree
150g Chestnuts, cooked, vacuum-packed
450ml strong chicken stock
400ml Red wine
1 bouquet garni
1 red chilli, chopped
1 tsp green peppercorns

For the celeriac puree

1 small Celeriac
100ml single cream
75g melted Butter
pinch Nutmeg
salt and pepper

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