Rabbit with mustard
This recipe uses boned rabbit. This is sautéed in mustard then cooked in the oven. It is served with broad beans, bacon and mushrooms, and a sauce made with reduced white wine.
190 K 4.8/5 (25 reviews)
2 hours 9 min.
Easy
2 people
13 IngredientsLast modified on: May 15th 2011
For 2 people, you will need:
- 1
500 ml rabbit meat - 2
25 ml Mustard - 3
2 tablespoons olive oil - 4
2 glasses dry white wine - 5
250 ml broad beans - 6
375 ml mushrooms - 7
½ shallot - 8 1 tablespoon olive oil
- 9
100 ml small pieces of bacon - 10 1 tablespoon olive oil
- 11
thyme - 12
salt - 13
pepper
Change measures:
Times for this recipe
Preparation: 50 min.
Cooking: 1 hour 25 min.
All in all: 2 hours 9 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 15 min.
Bone the rabbit completely. Put the pieces of meat on one side, the bones on the other - but do not throw these way.
Stage 2 - 5 min.
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).
Preheat the oven to 160°C (330°F).
Stage 3 - 10 min.
Pour 2 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.
Brown lightly on each side. Do this in batches if necessary.
Stage 4 - 40 min.
Put the pieces of rabbit in an oven-proof dish covered with cooking film, and put in the oven for about 40 minutes.
Stage 5 - 5 min.
Meanwhile, break the rabbit bones up roughly with a cleaver or heavy knife.
Stage 6 - 5 min.
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 2 glasses dry white wine, salt and pepper, deglaze, stir well and leave to reduce by half on low heat.
When they are nicely browned, pour in 2 glasses dry white wine, salt and pepper, deglaze, stir well and leave to reduce by half on low heat.
Stage 7 - 3 min.
When the stock is well reduced, filter, discard the bones and keep the sauce hot.
Stage 8 - 15 min.
Cook 250 ml broad beans in salted boiling water until they are tender, then plunge them into very cold water and drain.
Set aside.
Set aside.
Stage 10 - 4 min.
Pour 1 tablespoon 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.
Add the mushrooms and fry for 2 or 3 minutes. Stop as soon as they begin to give off liquid.
Stage 11 - 2 min.
Drain and set aside.
Stage 12 - 7 min.
Pour 1 tablespoon olive oil into the same pan and when hot, add 100 ml small pieces of bacon cut in small pieces.
Cook until they are well fried.
Cook until they are well fried.
Stage 13 - 3 min.
Tip the broad beans and mushrooms into the pan, stir and reheat.
Stage 14 - 5 min.
Serve the rabbit pieces beside the bean mixture and pour the sauce over.
Remarks
You can also thicken the sauce with a teaspoonful of cornflour, reheated gently while stirring constantly.
And to drink?
A red Burgundy such as a Santenay.
Keeping: Several days in the fridge.
Source: After Joël Robuchon.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 180 RDI=70 % | 50 RDI=5 % | 130 RDI=20 % | 2,080 RDI=100 % | 8,720 RDI: 100 % |
| Per 100 g | 10 RDI=5 % | 3 RDI=0 % | 10 RDI=2 % | 160 RDI=8 % | 670 RDI: 8 % |
| Per person | 90 RDI=30 % | 20 RDI=2 % | 70 RDI=10 % | 1,040 RDI=50 % | 4,360 RDI: 50 % |
How much will it cost?
- For 2 people : 14.10 €
- Per person : 7.05 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Rabbit meat
Like these other recipes: Rabbit civet, Rabbit terrine, Rabbit civet "à la normande", ... See them all 3
Broad beans
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Mushrooms
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Small pieces of bacon
Like these other recipes: Fillet of pollack cooked in two stages, Cocotte eggs with Comté, Warm haricot bean salad, bread-crust quiche, Eggs en Cocotte à la Française, ... See them all 41
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