Rabbit with mustard

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
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Last modified on: May 15th 2011

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For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
48 min.1 hour 21 min.2 hours 9 min.
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Step by step recipe

Stage 1 - 15 min.
Rabbit with mustard
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.
Rabbit with mustard
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.
Rabbit with mustard
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.
Rabbit with mustard
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.
Rabbit with mustard
Meanwhile, break the rabbit bones up roughly with a cleaver or heavy knife.

Stage 6 - 5 min.
Rabbit with mustard
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.
Rabbit with mustard
When the stock is well reduced, filter, discard the bones and keep the sauce hot.

Stage 8 - 15 min.
Rabbit with mustard
Cook 500 g 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.
Rabbit with mustard
Peel 300 g mushrooms and cut into small pieces.

Prepare 1 shallot and chop them.

Stage 10 - 4 min.
Rabbit with mustard
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.
Rabbit with mustard
Drain and set aside.

Stage 12 - 7 min.
Rabbit with mustard
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.

Stage 13 - 3 min.
Rabbit with mustard
Tip the broad beans and mushrooms into the pan, stir and reheat.

Stage 14 - 5 min.
Rabbit with mustard
Serve the rabbit pieces beside the bean mixture and pour the sauce over.
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.
Several days in the fridge.
After Joël Robuchon.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
4,165 Kcal or 17,438 Kj351 gr98 gr264 gr
208 %135 %9 %40 %
Per 100 g
Energetic valueProteins CarbohydratesFats
160 Kcal or 670 Kj14 gr4 gr10 gr
8 %5 %<1 %2 %
Per person
Energetic valueProteins CarbohydratesFats
1,041 Kcal or 4,358 Kj88 gr24 gr66 gr
52 %34 %2 %10 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by 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 €

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)
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