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.
153,9574.8/5 for 24 ratings
Grade this recipe: Last modified on: May 15th 2011
For 12 people, you will need:
- 0
3 kgs rabbit meat - 1
150 g French mustard - 2
12 tablespoons olive oil - 3
12 glasses dry white wine - 4
1 kg 500 g broad beans - 5
900 g mushrooms - 6
3 shallots - 7 6 tablespoons olive oil
- 8
600 g small pieces of bacon - 9 6 tablespoons olive oil
- 10
thyme - 11
salt - 12
pepper - Total weight: 7,785 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 48 min. | 1 hour 21 min. | 2 hours 9 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
Several days in the fridge.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 12 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 12 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 12 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 1 kg 500 g 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 6 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.
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 6 tablespoons olive oil into the same pan and when hot, add 600 g 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 12,494 Kcal or 52,310 Kj | 1,052 gr | 293 gr | 791 gr |
| 625 % | 405 % | 28 % | 120 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 160 Kcal or 670 Kj | 14 gr | 4 gr | 10 gr |
| 8 % | 5 % | <1 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,041 Kcal or 4,358 Kj | 88 gr | 24 gr | 66 gr |
| 52 % | 34 % | 2 % | 10 % |
How much will it cost?
- For 12 people : 84.59 €
- Per person : 7.05 €
Note : These prices are only approximate.
Source
After Joël Robuchon.More recipes?
This recipe uses (among others) | Rabbit meat: You can check-out other recipes which use it, like for example: Rabbit civet, Rabbit terrine, Rabbit civet "à la normande", ... All |
| Broad beans: You can check-out other recipes which use it, like for example: Vegetable pie, Salade Niçoise, Summer Salmon Blanquette, Broad bean salad with Parmesan, ... All |
| Mushrooms: You can get more informations, or check-out other recipes which use it, for example: Fillets of sole Dieppoise, Stuffed mushrooms au gratin, Tomato omelette, Mixed salad, Quick flaky pizza, ... All |
| Small pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Eggs en Cocotte à la Française, Breton Pie, Special Cheese and Walnut Sticks, Green beans with tomatoes, Cocotte eggs with Comté, ... All |
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.75,9545/5 for 2 ratings 1 hour 13 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.74,3024.0/5 for 20 ratings 1 hour 11 min.
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".76,2134.2/5 for 19 ratings 1 hour 14 min.
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.74,369 14/5 for 1 ratings 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-12-06)
Note: We'll never share your email with anyone else.
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.Note: We'll never share your email 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.
Post your comment or question