Recipes from the forest floor

RABBIT IN A CHESTNUT SAUCE

1 local rabbit

4 handfuls of de-shelled chestnuts

2 cloves garlic

1 onion knob of butter half pint of dry cider half pint of chicken stock

2 tablespoon Dijon mustard

2 tablespoon double cream cupful of dried soaked ceps (optional) salt and black pepper to taste

Joint the rabbit and seal in butter in a hot casserole pan. Add chopped garlic and onion for a second or two before pouring in cider and stock. Add chestnuts and ceps (if using), put on lid and place in fairly hot oven for 45 minutes. Take out rabbit pieces and half the chestnuts with slotted spoon and place in serving dish to keep warm in the oven which you have now set to low. Put casserole with cider and stock mixture on high heat without lid and begin to reduce the sauce, adding Dijon mustard and cream as well as crushing remaining chestnuts with the flat back of spoon so that they turn to flour and disappear. When the sauce has reduced to a silky, thick, consistency pour it over rabbit pieces and chestnuts which have been left whole and serve with good old-fashioned mashed potatoes and a winter vegetable such as curly-kale.

RED CABBAGE WITH CHESTNUTS

1 large red cabbage, sliced

1 tbsp butter

2 Spanish onions

1 clove garlic, pressed

1/4 tsp coriander

2 pears, sliced

1 lb chestnut, peeled and slightly cooked

1 cup vegetable stock salt, pepper and cayenne

2 tbsp red wine vinegar

In a large pot, cook onions, garlic and coriander until onions are tender. Add cabbage, cook for 3-4 minutes. Add stock, vinegar salt and pepper, cover and cook on low heat for 20 minutes. Add chestnuts and pears. Cook for another 20 minutes. Strangely satisfying served with crisply roasted potatoes.