Roast leg of rabbit wrapped in streaky bacon and served with chestnuts

Rabbit gets a distinctly luxurious treatment in Michel Lemoine's recipe for a rich and flavourful dinner party dish
By Michel Lemoine
Roast leg of rabbit wrapped in streaky bacon and served with chestnuts
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 25 minutes
  • Effort: hard



  • 4 rabbit legs, each with the thigh-bone removed
  • 1 pinches black pepper
  • 12 rashers of streaky bacon
  • 2 tbsp olive oil
  • 500 g pickling onions, peeled
  • 500 g potatoes, peeled and diced into 1cm cubes
  • 500 g boiled, peeled chestnuts
  • 1 tbsp chopped thyme
  • 0.5 bay leaves
  • 60 ml white wine
  • 500 ml dark chicken stock, or fresh rabbit stock


1. Preheat the oven to 180ÂșC/gas 4. Season the inside of the rabbit legs with salt and freshly ground pepper. 2. Place three slices of streaky bacon on a board, top with a rabbit leg and wrap with the bacon as tightly as possible. Repeat the process until each leg has been wrapped up. 3. Heat a large ovenproof tray or frying pan on a hob, add the olive oil and heat through, then add the rabbit legs and fry gently on all sides until a light golden colour. 4. Remove the rabbit legs and reserve. Add the pickling onions to the pan and fry until golden, then mix in the potatoes, chestnuts, thyme and bay leaf, and fry for 1 minute. 5. Place the legs of rabbit on top of the fried onion mixture, season with salt and freshly ground pepper and pour over the wine. Bring to the boil and then add the stock. 6. Place in the oven and roast for 20-25 minutes, taking care to stir the vegetables now and then during the cooking to avoid them getting burnt. 7. Once cooked, remove the rabbit legs and leave to rest for a couple of minutes. Divide the onion mixture among 4 plates. Slice each leg into four pieces, place three slices in the middle of each plate, over the garnish and the drumstick bone on the top.

8. Slightly reduce the leftover sauce. Season if necessary and drizzle the sauce over the legs. Serve at once.

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