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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 €

4 people

13 Ingredients

Last modified on: May 15^th 2011

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For 4 people, you will need:

1 1 litre rabbit meat
2 50 ml Mustard
3 4 tablespoons olive oil
4 4 glasses dry white wine
5 500 ml broad beans
6 750 ml mushrooms
7 1 shallot
8 2 tablespoons olive oil
9 200 ml small pieces of bacon
10 2 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 19:15, you will finish around : 21:25.Change start time

To finish around 7pm, you'll need to have started before: 17:25.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 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 750 ml 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 ml 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 €

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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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