Rabbit with mustard


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.
194 K 4.8/5 (25 reviews)
Grade this recipe:
Keywords:
Last modified on: May 15th 2011
For 8 people, you will need:

Change to the quantities for:
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.
Rabbit with mustard
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.
Rabbit with mustard
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.
Rabbit with mustard
Pour 8 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.
Rabbit with mustard
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.
Rabbit with mustard
Meanwhile, break the rabbit bones up roughly with a cleaver or heavy knife.

Stage 6 - 5 min.
Rabbit with mustard
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 8 glasses dry white wine, salt and pepper, deglaze, stir well and leave to reduce by half on low heat.

Stage 7 - 3 min.
Rabbit with mustard
When the stock is well reduced, filter, discard the bones and keep the sauce hot.

Stage 8 - 15 min.
Rabbit with mustard
Cook 1 kg 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.
Rabbit with mustard
Peel 600 g mushrooms and cut into small pieces.

Prepare 2 shallots and chop them.

Stage 10 - 4 min.
Rabbit with mustard
Pour 4 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.
Rabbit with mustard
Drain and set aside.

Stage 12 - 7 min.
Rabbit with mustard
Pour 4 tablespoons olive oil into the same pan and when hot, add 400 g small pieces of bacon cut in small pieces.

Cook until they are well fried.

Stage 13 - 3 min.
Rabbit with mustard
Tip the broad beans and mushrooms into the pan, stir and reheat.

Stage 14 - 5 min.
Rabbit with mustard
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 recipe700 RDI=270 %200 RDI=20 %530 RDI=80 %8,330 RDI=420 %34,870 RDI: 420 %
Per 100 g10 RDI=5 %3 RDI=0 %10 RDI=2 %160 RDI=8 %670 RDI: 8 %
Per person90 RDI=30 %20 RDI=2 %70 RDI=10 %1,040 RDI=50 %4,360 RDI: 50 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Mustard, Sulfites
How much will it cost?
  • For 8 people : 56.40 €
  • 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
Cauliflower and egg salad
Cauliflower and egg salad
This very simple recipe combines crunchy raw cauliflower with hard-boiled eggs and herbs in a rémoulade dressing.
July 1st 202055 K 20 min.
Fresh fruit in sabayon
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.
February 21th 2011292 K4.7 55 min.
Passion fruit jellies
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
July 4th 2018337 K4 2 hours 30 min.
Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
February 21th 2011270 K3.9 50 min.
Meringues
Meringues
A very simple recipe but which always impresses.
June 10th 2019399 K4.5 4 hours 20 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page