Rabbit in mustard sauce

Rabbit in mustard sauce

By
From
James Martin's French Adventure
Serves
6
Photographer
Peter Cassidy

Rabbit is found in every butcher’s shop up and down France, and of course mustard sauce is the classic accompaniment. This can be made with grainy or smooth mustard – just steer clear of the darker mustards, as these are generally too strong for cooking.

Ingredients

Quantity Ingredient
25ml olive oil
1 rabbit, jointed, (ask your butcher to do this)
150g baby onions, quartered
2 garlic cloves, finely chopped
4 sprigs thyme
2 bay leaves
600ml chicken stock
100ml port
4 teaspoons grainy mustard
100ml double cream
sea salt
freshly ground black pepper
300g cooked green and yellow beans, to serve

Method

  1. Preheat the oven to 180°C.
  2. Place a large ovenproof frying pan or flameproof casserole over high heat and add the olive oil. When hot, add the rabbit pieces and sear on all sides, then remove from the pan and set aside on a plate. Add the onions, garlic, thyme and bay leaves to the pan, then pour in the chicken stock and port and bring to the boil. Simmer until reduced by half.
  3. Stir the mustard into the sauce and put the rabbit back in the pan, then cover with a lid and cook in the oven for 1½ hours, or until the rabbit is really tender.
  4. Remove from the oven, stir in the cream and season to taste with salt and pepper. Serve the rabbit with green and yellow beans on the side.
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