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.
173K 25 4.8
Last modified on: May 15th 2011
Keywords for this recipe:For 4 people, you will need:
- 1
1 kg rabbit meat - 2
50 g French 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
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 48 min. | 1 hour 21 min. | 2 hours 9 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 4,165 Kcal or 17,438 Kj | 351 gr | 98 gr | 264 gr |
| 208 % | 135 % | 9 % | 40 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 160 Kcal or 670 Kj | 14 gr | 4 gr | 10 gr |
| 8 % | 5 % | <1 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,041 Kcal or 4,358 Kj | 88 gr | 24 gr | 66 gr |
| 52 % | 34 % | 2 % | 10 % |
How much will it cost?
- For 4 people : 28.20 €
- Per person : 7.05 €
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: You can check-out other recipes which use it, like for example: Rabbit civet "à la normande", Rabbit terrine, Rabbit civet, ... All |
 | Broad beans: You can check-out other recipes which use it, like for example: Salade Niçoise, Baby broad beans and peas with rice and mascarpone , Small green vegetables in Mornay sauce, Broad bean salad with Parmesan, Vegetable pie, ... All |
 | Mushrooms: You can get more informations, or check-out other recipes which use it, for example: Roast in the bag pork with fondant vegetables., Spinach and Mushrooms with Pesto, Smoked haddock and leek fondue tartines, Sautéd mushrooms with spring onions and cured ham, Rabbit civet "à la normande", ... All |
 | Small pieces of bacon: You can get more informations, or check-out other recipes which use it, for example: Split peas "à la française", Ramekins of duchess potatoes, French-style peas, Fillet of pollack cooked in two stages, Breton Pie, ... All |
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.312K5 1 hour 13 min. May 8th 2020
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.339K4.0 1 hour 11 min. February 21th 2011
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".347K4.3 1 hour 14 min. March 17th 2011
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.306K 14 40 min. February 21th 2011
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2023-09-24)
Note: We'll never share your e-mail address with anyone else.
Post your 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.