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.
206 K 4.8/5 (26 reviews)
2 hours 9 min.
Easy
28.20 €
4 people
13 IngredientsLast modified on: May 15th 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.
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).
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.
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.
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.
Set aside.
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.
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.
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 % |
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)
Rabbit meat
Like these other recipes: Rabbit terrine, Rabbit civet "à la normande", Rabbit civet, ... See them all 3
Broad beans
Like these other recipes: Broad bean salad with Parmesan, How to prepare broad beans, Salade Niçoise, Small green vegetables in Mornay sauce, Summer Salmon Blanquette, ... See them all 8
Mushrooms
Like these other recipes: Rillettes stuffed mushrooms, Celeriac and mushroom gratin, Mushrooms à la grecque, Shiitake eggs, Sautéd mushrooms with spring onions and cured ham, ... See them all 63
Small pieces of bacon
Like these other recipes: Creamy "terre et mer" pots, Bourguignon potatoes , Ramekins of duchess potatoes, Crispy spinach rolls, Truffade, ... See them all 41
Other recipes you may also like
How to peel a pineapple
For most recipes it is necessary to completely peel the pineapple, and to keep only the flesh which is then often cut into small pieces. Here is a method. February 21th 2011223 K3.7 20 min.
Blackcurrant-almond muffins
Blackcurrant muffins with a rather special ground almond dough. Blackurrants give a delicious hint of acidity, which goes very well with the almond flavour. February 21th 2011273 K3.8 50 min.
Tapenade
Tapenade is a classic of Mediterranean cuisine, basically a purée of black olives and olive oil. This version is little more sophisticated, with a less marked olive flavour. November 21th 2010203 K 14.1 15 min.
Fried rillettes
Rilletes formed into thin cakes and fried. This allows the fat to drain off during cooking and leaves crunchy and tasty discs of lean meat which can be served with mashed potato (purée). December 11th 2011139 K4.9 30 min.
Pretzels
Pretzels are bread sticks looped into a knot, probably with origins in southern Germany. The tops are sprinkled with poppy seeds or grains of coarse salt. Here is a fairly straightforward recipe that is simple to prepare. October 24th 2017155 K4.9 5 hours 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-08)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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 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.