1,467 easy and fully explained recipes, with +66K photos and 78 videos

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.

185 K 4.8/5 (25 reviews)

2 hours 9 min. difficulté

Easy

28.20 €

4 people

13 Ingredients

Last modified on: May 15^th 2011

For this recipe: I want to make it (256×) I made it (255×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo User-friendly URL

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

Change to the quantities for:

2 people 4 people 8 people 12 people

Change measures:

Metric

Metric weight Metric volumes

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 %

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 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

How to heat plates

In restaurants serving "à l'assiette", wich means that your dish is presented already served on a plate, it's very important for the plates to be hot, otherwise dishes arrive cold and it's the customer that (rightly) becomes heated. At home it's worth doing the same thing: you are sure to serve hot...
February 21^th 2011214 K 43.7 25 min.

Crab and smoked salmon club sandwiches

A club sandwich has three slices of bread, filled with a mayonnaise-style dressing. Here is a crab and smoked salmon version with cocktail sauce.
October 13^th 2010221 K 15 1 hour 2 min.

Gisèle's Pasties

These small pasties ("rissoles" in the original French version) are made with shortcrust pastry, filled with a mixture of cooked meat, onion, parsley, garlic and egg.
September 10^th 2018207 K3.8 1 hour 15 min.

Fried egg in bread

This is a novel way to cook an egg in the middle of a slice of fried bread. For a continental twist to the English breakfast, it comes with a slice of grilled bacon and a little pesto. The tricky part (explained in full in the recipe) is to cook the egg white through but keep the yolk runny.
September 8^th 2015120 K 15 30 min.

Vegetable clafoutis

Clafoutis, the traditional French batter puddings, are normally sweet, but here is a savoury version: a layer of mixed vegetables (pre-cooked in this case) in a gratin dish with a cheesy mixture poured over, then baked in the oven. Here I have used diced carrots and courgettes, chopped onion, fried...
September 28^th 201672 K4.7 1 hour 35 min.

News list of cooking-ez.com

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