1,534 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.

203 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

Toasted almond cake

A layer cake, with toasted almonds in the chocolate part.

July 5^th 2016255 K4.4 2 hours 2 min.

Rice pudding (riz au lait)

My personal version of this classic family recipe.

December 18^th 2018414 K5 40 min.

Bouquet garni

Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking.

March 21^th 2017434 K3.5 15 min.

How to succeed in making sabayon (syllabub)

A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is only egg yolk, salt, and the chosen liquid, which could be stock, reduced wine, roasting juices, etc... This recipe is for a...

November 12^th 2017953 K 54 20 min.

Hachis parmentier

This is the French answer (meat with mashed potato and cheese) to the English cottage or shepherd's pie: a typical family recipe which is an excellent way of using up leftover meat. The proportions are vague here: you need "whatever you have left over"...

February 21^th 2011422 K 24.3 1 hour 25 min.

News list of cooking-ez.com

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