MITT Boneless

Ingredients (serves 6):

  • 2 boneless MITT packs
  • 1 tablespoon Dijon mustard
  • 2 tbsp of olive oil
  • 1 dessert spoon of dry thyme
  • 1 teaspoon dried rosemary
  • 2 chopped garlic cloves or 1 teaspoon garlic powder
  • 2 tablespoon of soy sauce or balsamic vinegar
  • 1 tablespoon of honey or agave

Ingredients for the filling:

  • 1 small onion, chopped
  • 2 chopped garlic cloves or 1 teaspoon garlic dough
  • 2 tbsp of olive oil
  • 500g frozen chestnuts (or 700g chestnuts in shell)
  • 1 chalice and Port wine or other liqueur (optional)
  • Salt


  1. In a small bowl mix Dijon mustard, 2 tablespoons of olive oil, thyme, rosemary, garlic, soy sauce and agave.
  2. Carefully brush the entire surface of the open rabbits on both sides with the formed paste, reserving about half for later use.
  3. Prepare the filling. Scald the chestnuts in boiling water for 2 to 3 minutes. In a skillet over the heat with the onion, garlic and olive oil. When the onion is translucent, add about half of the chestnuts (the most broken), reserving the rest to serve. Let it cook another 2 to 3 minutes, adding a little of the mixture you have done to season the rabbit, leaving now only 1 tablespoons to brush the rabbit again in order to stuff it (you can add Port wine here).
  4. Remove from heat, let it cool slightly (if all the nuts are whole, crumble some).
  5. Heat the oven to 220ºC. Brush a baking sheet with a drizzle of olive oil.
  6. Place the chestnut mixture in the center of the open rabbit and join the parts. Tie and place on a baking sheet. Brush again with the remaining seasoning mixture.
  7. Bake in the oven for about 1 hour, lowering the oven temperature to 180ºC as soon as it starts to turn golden. In the meantime, spread the chestnuts stored on the sides.
  8. Note: if you want more sauce than mine, add a little white wine mixed with powdered garlic, more aromatic herbs (thyme and rosemary and parsley) and a little more soy sauce or balsamic vinegar. Do not forget to cut or not to add more salt, because in this sauce there are 2 ingredients already quite salty, the soy sauce and the Dijon mustard.
  9. Serve with boiled brussels sprouts.

In the case of using frozen chestnuts: To prepare the chestnuts in shell, make a cross cut on the loin of each chestnut. Place in boiling water for about 10 minutes. It's just to scald them. Peel immediately with the help of a cloth and a knife.