Rabbit with mustard

A recipe from cooking-ez.com

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:

Preparation	Cooking	Start to finish
50 min.	1 hour 25 min.	2 hours 9 min.

Step by step recipe

• 1: Bone the rabbit completely. Put the pieces of meat on one side, the bones on the other - but do not throw these way.
• 2: 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).
• 3: 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.
• 4: Put the pieces of rabbit in an oven-proof dish covered with cooking film, and put in the oven for about 40 minutes.
• 5: Meanwhile, break the rabbit bones up roughly with a cleaver or heavy knife.
• 6: 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.
• 7: When the stock is well reduced, filter, discard the bones and keep the sauce hot.
• 8: Cook 500 g broad beans in salted boiling water until they are tender, then plunge them into very cold water and drain.
  Set aside.
• 9: Peel 300 g mushrooms and cut into small pieces.
  Prepare 1 shallot and chop them.
• 10: 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.
• 11: Drain and set aside.
• 12: 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.
• 13: Tip the broad beans and mushrooms into the pan, stir and reheat.
• 14: 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.

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