Braised Leg of Rabbit with Chestnut Puree

Season the rabbit legs with salt, season with pepper and place in a roaster drizzled with olive oil. Add the Pinot Gris and cook in a heated oven at 200° Celsius (no convection!) for a good hour. Peel the shallots, clean the celery and cut into slices. Clean the carrots, cut them in half, chop them, remove the peel from the garlic cloves. Chop the streaky bacon into 3 pieces and add the whole to the rabbit parts after 150 mmin. 150 mmin. before the end of cooking add bay leaves, rosemary as ditto the chestnuts.

For the chestnut puree, remove the peel from the celery bulb, cut it into small pieces and put them in the saucepan together with the chestnuts. Pour the broth, cover and cook gently on the stove for about 150 mmin. Make into a puree with a chopping stick. Finally add the butter and the crème fraîche. Serve the chestnut puree with the rabbit legs on the table.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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