Rabbit with mustard

Step by step recipe:

  1. 15 min.Rabbit with mustard : Photo of step #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. 5 min.Rabbit with mustard : Photo of step #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. 10 min.Rabbit with mustard : Photo of step #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. 40 min.Rabbit with mustard : Photo of step #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. 5 min.Rabbit with mustard : Photo of step #5
    Meanwhile, break the rabbit bones up roughly with a cleaver or heavy knife.
  6. 5 min.Rabbit with mustard : Photo of step #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. 3 min.Rabbit with mustard : Photo of step #7
    When the stock is well reduced, filter, discard the bones and keep the sauce hot.
  8. 15 min.Rabbit with mustard : Photo of step #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. 10 min.Rabbit with mustard : Photo of step #9
    Peel 300 g mushrooms and cut into small pieces.

    Prepare 1 shallot and chop them.
  10. 4 min.Rabbit with mustard : Photo of step #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. 2 min.Rabbit with mustard : Photo of step #11
    Drain and set aside.
  12. 7 min.Rabbit with mustard : Photo of step #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. 3 min.Rabbit with mustard : Photo of step #13
    Tip the broad beans and mushrooms into the pan, stir and reheat.
  14. 5 min.Rabbit with mustard : Photo of step #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.

And to drink?

A red Burgundy such as a Santenay.

Source:

After Joël Robuchon.

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