Rabbit with Chestnut Puree

To prepare this delicious dish, we start by marinating the rabbit legs. It is essential to let them marinate for between 10 and 24 hours, depending on the origin of the rabbit: whether it is farm-raised or wild. The marinade is a savory mixture made of wine, water, allspice, pepper, sugar, bay leaves, and if you have them, lemon leaves. If you do not have lemon leaves, an alternative would be a stalk of lemongrass, which will provide a splendid aroma to the dish. To ensure even flavor distribution, place a brick on top of the dish with the rabbit legs and marinade, turning them occasionally.

After the marinating is complete, remove the rabbit legs from the marinade, pat them dry with a towel, and let them drain. In a frying pan, deglaze the rabbit with a cup of the marinade it was in and let it simmer on low heat for about an hour. Then, transfer the rabbit legs to a baking dish and put them in the oven for another 30 minutes until they become golden and crispy.

Meanwhile, add oil to the pan where you sautéed the rabbit and start sautéing the vegetables, depending on their strength: carrots, celery, shallots, and half of the green and red peppers. Sprinkle salt to help soften the vegetables quickly and season with pepper and thyme. After a few minutes, deglaze everything with the remaining marinade and let it simmer for 10 minutes.

Remove the rabbit legs from the oven and add them to the pan with the vegetables. Top up with vegetable broth so that the rabbit is covered up to three-quarters. Bring everything to a boil, then add the sliced oyster mushrooms, and after 5 minutes, add the champignon and the remaining peppers. Boil for a maximum of 5 minutes, then turn off the heat.

To thicken the sauce, dissolve two to three teaspoons of cornstarch in cold water, adding a few slices of garlic as well. Pour the mixture into the stew without boiling, to preserve the fresh flavor of the raw garlic, in contrast to that in the marinade.

For the chestnut purée, pass the roasted and peeled chestnuts through a food processor, adding butter, salt, and nutmeg or another preferred spice. It is important to counteract the sweetness of the chestnuts, and a splash of sweet cream can work wonders in this regard.

Assemble the plate: spread a layer of chestnut purée, using a spoon to spread it evenly, then place the rabbit legs on top with the surrounding stew. The taste of this dish is absolutely unique and complex, and the combination with the chestnut purée brings a refined note. Enjoy your meal!