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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. difficulté

Easy

28.20 €

12 people

13 Ingredients

Last modified on: May 15^th 2011

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For 12 people, you will need:

1 3 litres rabbit meat
2 150 ml Mustard
3 12 tablespoons olive oil
4 12 glasses dry white wine
5 1 litre 500 ml broad beans
6 2 litres 250 ml mushrooms
7 3 shallots
8 6 tablespoons olive oil
9 600 mls small pieces of bacon
10 6 tablespoons olive oil
11 thyme
12 salt
13 pepper

Change to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

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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 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.

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.

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 litre 500 ml 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 2 litres 250 ml mushrooms and cut into small pieces.

Prepare 3 shallots and chop them.

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.

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 mls 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	1,050 RDI=410 %	290 RDI=30 %	790 RDI=120 %	12,490 RDI=630 %	52,310 RDI: 630 %
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 %

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 12 people : 84.60 €
Per person : 7.05 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

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