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.

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).

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.

Put the pieces of rabbit in an oven-proof dish covered with cooking film, and put in the oven for about 40 minutes.

Meanwhile, break the rabbit bones up roughly with a cleaver or heavy knife.

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 the stock is well reduced, filter, discard the bones and keep the sauce hot.

Cook 500 g broad beans in salted boiling water until they are tender, then plunge them into very cold water and drain.

Set aside.

Peel 300 g mushrooms and cut into small pieces.

Prepare 1 shallot and chop them.

Pour 2 tablespoons olive oil into a large skillet; when it's hot, add the shallot and cook for 1 minute.

Add the mushrooms and sauté for 2 or 3 minutes; stop as soon as they start to release a little liquid.

Drain and set aside.

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.

Tip the broad beans and mushrooms into the pan, stir and reheat.

Serve the rabbit pieces beside the bean mixture and pour the sauce over.