Rabbit stewed with chestnuts

With autumn comes dishes full of flavor, cooked over low heat and without rushing and with seasonal products that this season offers us.

This rabbit stew has chestnuts, an authentic delicacy that gives a sweet touch to the sauce and is the protagonist in this recipe. Furthermore, with few ingredients and minimal preparation we will achieve an unforgettable flavor.

Rabbit is a white meat with very little fat, it stands out for its contribution of potassium, phosphorus and calcium and is also economical.

Like any meat stew, a freshly made dish can be very tasty, but certain preparations, if left to rest, improve over time. The flavors end up being more rounded and intense.

Ingredients: 4-6 people

• 1 rabbit, chopped
• 1-5 kg ​​or shoulders, thighs or loin
• 200 cooked chestnuts without skin
• 1 chopped onion
• 2 minced garlic
• 1 slice of chopped pumpkin
• 200 g filleted portobello mushrooms
• 5 tablespoons fried tomato
• Oil
• Salt and pepper
• Flour
• Thyme, rosemary to taste
• A splash of stale wine or cognac
• 200 ml poultry or vegetable broth
• 1 ounce dark chocolate

Preparation:

1. Once the rabbit has been cut into pieces, we can leave it in marinade for a few hours beforehand with the chopped garlic cloves, salt and pepper.
2. Pour a little virgin olive oil into the 28 cm Mineral saucepan to heat.
3. We coat the rabbit pieces in flour lightly to brown them on both sides, then remove them to a plate.
4. In the same oil, sauté the onion along with the pumpkin, then add the filleted mushrooms and let them release the water, adding a little salt. When the sauce is half poached, we add the rabbit that we have reserved.
5. We pour in the rancid wine and let the alcohol evaporate, then the poultry broth and let it simmer gently until the liquid reduces a little to add the fried tomato and aromatics. Adjust salt and pepper.
6. We constantly move the casserole so that a consistent sauce is made, add the ounce of chocolate and the cooked chestnuts. Finish cooking for about 5 more minutes so that all the flavors mix.

Photographs and recipe by Silvia .