1,560 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

Rabbit with mustard

Name: Rabbit with mustard
Prep time: 48 min
Cook time: 1 h 21 min
Total time: 2 h 9 min
Yield: 4 people
Cuisine: French
Ingredients: 1 kg rabbit meat; 50 g mustard; 4 tablespoons olive oil; 4 glasses dry white wine; 500 g broad beans; 300 g mushrooms; 1 shallot; 2 tablespoons olive oil; 200 g small pieces of bacon; 2 tablespoons olive oil; thyme; salt; pepper

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.

206 K 4.8/5 (26 reviews)

2 hours 9 min. difficulté

Easy

28.20 €

4 people

13 Ingredients

Last modified on: May 15^th 2011

For 4 people, you will need:

1 1 kg rabbit meat
2 50 g mustard
3 4 tablespoons olive oil
4 4 glasses dry white wine
5 500 g broad beans
6 300 g mushrooms
7 1 shallot
8 2 tablespoons olive oil
9 200 g small pieces of bacon
10 2 tablespoons olive oil
11 thyme
12 salt
13 pepper
Total weight: 2,595 grams

Times for this recipe

Preparation: 50 min.

Cooking: 1 hour 25 min.

All in all: 2 hours 9 min.

When should you start or finish this recipe?

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).

Stage 3 - ⌛ 10 min.

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.

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 4 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 500 g broad beans in salted boiling water until they are tender, then plunge them into very cold water and drain.

Set aside.

Stage 9 - ⌛ 10 min.

Peel 300 g mushrooms and cut into small pieces.

Prepare 1 shallot and chop them.

Stage 10 - ⌛ 4 min.

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.

Stage 11 - ⌛ 2 min.

Drain and set aside.

Stage 12 - ⌛ 7 min.

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.

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	350 RDI=140 %	100 RDI=9 %	260 RDI=40 %	4,160 RDI=210 %	17,440 RDI: 210 %
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 %

Possible allergens in this recipe: mustard, Sulfites

How much will it cost?

For 4 people : 28.20 €
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)

Other recipes you may also like

Old style brioche

Classical version of brioche use yeast to raise the dough, but in this recipe some leaven is added. This make a more rustic brioche, with a small taste of leaven.

December 19^th 2014320 K4.6 14 hours 6 min.

Baby courgette salad

Early in the season, it is easy to find young courgettes that are still small and delightfully crunchy raw. They are ideal for this salad recipe, combined with radishes and tuna in a lemon mayonnaise.

July 31^th 201952 K 25 min.

Apple and almond cake

As the name suggests, this is a very moist cake, with almonds and apples, baked in a gratin dish.

October 1^st 202327 K 1 hour 55 min.

Warm scallop and cabbage salad

This salad combines the crunchiness of raw white cabbage, the softness of fried scallops and yielding cooked potatoes, bound in a good herb vinaigrette.

March 4^th 202675 K5 30 min.

Coq au vin

Coq au vin is one of those iconic classics of French cuisine, though these days it is more likely to be made with chicken. The poultry is marinated in red wine, fried, then flambéed in cognac before being simmered slowly in the wine marinade. It has much in common with that other classic, boeuf (beef) bourguignon: delicous tender meat cooked slowly in red wine for several hours. To simplify the recipe (the site is called...

July 17^th 2016102 K4.2 14 hours 45 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.