Posted By Newfie2007.

Ingredients.

4 tbsp Olive oil
1 Rabbit, cut into 6 joints
4 tbsp flour
½tsp salt and pepper
1 white onion, diced
2 sticks Celery, sliced
3-4 garlic cloves, chopped




250g assorted wild mushrooms, sliced
1 tsp tomato puree
150g Chestnuts, cooked, vacuum-packed
450ml strong chicken stock
400ml Red wine
1 bouquet garni
1 red chilli, chopped
1 tsp green peppercorns



For the celeriac puree

1 small Celeriac
100ml single cream
75g melted butter
pinch nutmeg
salt and pepper

Directions.

Preheat oven to 160C3. Heat olive oil in large casserole pan set over moderate heat. Dust rabbit in seasoned flour and sear until golden( 7-10 minutes).
Remove rabbit and set aside. Tip in onions, celery, garlic. Cook over moderate heat until soft.
Add sliced mushrooms and tomato puree and fry for 2-3 minutes. Tip in chestnuts, and add stock, wine and bouquet garni, chilies and peppercorns.
Bring to a simmer before adding rabbit. Cover and cook in oven for about 45 minutes, until rabbit is tender. Make the celeriac puree. Peel celeriac and cut into chunks. Boil in lightly salted water until tender. Drain and mash until smooth. Beat in cream, butter, nutmeg and salt and pepper and keep warm. Serve with casserole