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.
185 K 4.8/5 (25 reviews)
2 hours 9 min.
Easy
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
Change measures:
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, Rabbit civet "à la normande", ... See them all 3
Broad beans
Like these other recipes: Broad bean salad with Parmesan, Baby broad beans and peas with rice and mascarpone , Summer Salmon Blanquette, Vegetable pie, Salade Niçoise, ... See them all 8
Mushrooms
Like these other recipes: Rillettes stuffed mushrooms, Stuffed mushrooms au gratin, Mushroom bourguignon, Glazed mushrooms with plain rice, Mushroom velouté, ... See them all 61
Small pieces of bacon
Like these other recipes: Bistro-style cabbage salad, Beef braised in reduced red wine, Pasta with mustard-cream sauce, Breton Pie, African style chicken, ... See them all 41
Other recipes you may also like
Rémoulade dressing
This dressing is a kind of mayonnaise with vinegar, used for some salads like celeriac rémoulade. Usually it is prepared from mayonnaise, but here is another version, simpler and just as tasty.October 3rd 2010873 K3.9 6 min.
Endive and walnut salad
This salad has a double dose of walnut flavour: walnut oil in the vinaigrette and crunchy walnut kernels.May 11th 201476 K4.9 25 min.
Sautéed green vegetables
Just fresh vegetables, each sautéed in turn in olive oil, then combined with chopped spring onions and parsley.June 15th 201477 K4.1 1 hour 5 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.February 21th 2011353 K4.0 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-12-22)
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.