Braised rabbit with celeriac purée

Ingredients

For the rabbit

• 1 rabbit, cut into 6 joints
• 4 tbsp olive oil
• 4 tbsp flour
• 1/2 tsp salt and black pepper
• 1 white onion, diced
• 2 celery sticks, sliced
• 3-4 garlice cloves, chopped
• 100g streaky smoked bacon, cut into lardoons
• 250g wild mushrooms, sliced
• 1 tsp tomato purée
• 150g chestnuts, cooked, vacuum-packed
• 450ml strong chicken stock
• 400ml Cuisinewine red cooking wine
• 1 bouquet garni
• 1 red chilli, chopped
• 1tsp green peppercorns

For the celeriac purée

• 100ml single cream
• 75g melted butter
• pinches nutmeg

Directions

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