1986. ROAST LEG of RABBIT wrapped in STREAKY BACON and served with CHESTNUTS

serves four


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

Preheat the oven to 180ºC/gas 4. Season the inside of the rabbit legs with salt and freshly ground pepper.

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.

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.

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.

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.

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.

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.

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


bacon recipe courtesy of: Michel Lemoine, Good Food Live, Good Food Channel, UK-TV