|Preparation||Cooking||Start to finish|
|48 min.||1 hour 21 min.||2 hours 9 min.|
|1||Bone the rabbit completely. Put the pieces of meat on one side, the bones on the other - but do not throw these way.|
|2||Salt and pepper the pieces of rabbit on each side, then coat liberally with French mustard (milder than the fiery English kind) using a brush. Finish with a sprinkling of thyme.|
Preheat the oven to 160°C (330°F).
|3||Pour 4 tablespoons olive oil into a large pan on high heat. When this is hot, add the pieces of rabbit.|
Brown lightly on each side. Do this in batches if necessary.
|4||Put the pieces of rabbit in an oven-proof dish covered with cooking film, and put in the oven for about 40 minutes.|
|5||Meanwhile, break the rabbit bones up roughly with a cleaver or heavy knife.|
|6||Put these into the same pan as you used for the meat and brown them, turning from time to time.|
When they are nicely browned, pour in 4 glasses dry white wine, salt and pepper, deglaze, stir well and leave to reduce by half on low heat.
|7||When the stock is well reduced, filter, discard the bones and keep the sauce hot.|
|8||Cook 500 g broad beans in salted boiling water until they are tender, then plunge them into very cold water and drain.|
|9||Peel 300 g mushrooms and cut into small pieces.|
Prepare 1 shallot and chop them.
|10||Pour 2 tablespoons olive oil into a large pan and when hot, add the shallot and cook for 1 minute.|
Add the mushrooms and fry for 2 or 3 minutes. Stop as soon as they begin to give off liquid.
|11||Drain and set aside.|
|12||Pour 2 tablespoons olive oil into the same pan and when hot, add 200 g small pieces of bacon cut in small pieces.|
Cook until they are well fried.
|13||Tip the broad beans and mushrooms into the pan, stir and reheat.|
|14||Serve the rabbit pieces beside the bean mixture and pour the sauce over.|