Braised rabbit with celeriac purée

Take the chill out of blustery winter days with Ed Baines' steamy casserole accompanied with delicately flavoured celeriac purée
By Ed Baines
Braised rabbit with celeriac purée
  • Rating:
  • Serves: 4
  • Cook Time:
  • Prep Time: 20 minutes
  • Effort: easy

Ingredients

For the rabbit

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

For the celeriac puree

  • 100 ml single cream
  • 75 g melted butter
  • pinches nutmeg
  • salt and black pepper

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 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.

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 purée.

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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