Serves 4

Ingredients
1 rabbit, chopped in pieces
Root vegetables, chopped
A bag of ready-to-use chestnuts
Vegetable broth
A rosemary sprig
Extra virgin olive oil
Salt and pepper
1 garlic clove, crushed
Flour
Half a glass dry white wine

Method

Heat a saucepan with some oil and add the crushed garlic, the root vegetables and the rosemary sprig.

Once the garlic softens, add the rabbit and season with salt and pepper. When the rabbit turns into a nice golden colour, add the wine and allow to evaporate. Add a couple of ladles of vegetable broth and chestnuts.

Once cooked, remove the rabbit from the pan, whisk the gravy and serve.

Saul Halevi is an Executive chef, Hotel Phoenicia, Floriana.