Rabbit with Mustard and Fava Beans

  • Active Time 25m
  • Total Time 1h 5m

Serves 4

Although most common to the Burgundy region, rabbit with mustard sauce is a bistro favorite throughout France. The addition of fresh fava beans sets this particular dish apart. Be sure to select beans that are young and tender or use fresh pasta or peas in their place. This recipe is also delicious prepared with chicken.

ingredients

  • 2 tablespoons olive oil
  • 1 rabbit, about 2 pounds, cut into 8 serving pieces
  • 1 small white onion, diced
  • 4 cloves garlic, crushed
  • 1 cup dry white wine
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • Bouquet garni
  • 3 cups veal or chicken stock
  • Ice cubes
  • 3 pounds fava beans
  • 2 tablespoons Dijon-style mustard
  • 2 tablespoons julienned fresh basil

Companion recipe: Chicken Stock Veal Stock

directions

Warm the olive oil in a large sauté pan over high heat. Add the rabbit pieces and brown well, turning once, about 2 minutes on each side. Using tongs, transfer the rabbit to a plate and set aside.

Add the onion and the garlic to the same sauté pan over medium heat. Sauté until they begin to brown, about 2 minutes. Return the rabbit to the pan and add the wine, salt and pepper. Cook over medium heat until the liquid is reduced by 1/2, about 10 minutes.

Add the bouquet garni and stock to the pan. Bring to a boil. Reduce the heat to medium and simmer, uncovered, until the meat falls easily away from the bone, about 45-50 minutes.

While the rabbit is simmering, fill a bowl with ice cubes and water. Set aside. Remove the fava beans from their pods. Discard the pods. Fill a saucepan 3/4 full with water and bring to a boil. Add the beans to the boiling water and boil for 2 minutes. Drain the beans, then plunge them immediately into the ice water. Remove from the water. Using a sharp knife, slit the skin on the edge of each bean and “pop” the bean free of its skin. Discard the skins and set the beans aside.

Using tongs, remove the rabbit meat from the sauté pan. Place it in the center of a serving platter.

Strain the sauce remaining in the sauté pan through a fine-mesh sieve directly into a saucepan over medium heat. Add the fava beans and mustard and heat, stirring occasionally, until heated through.

Pour the sauce over the meat, sprinkle the basil over the top and serve immediately.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 725

nutrition information per serving

428 calories; 17g total fat; 98mg cholesterol; 1023mg sodium; 20g carbohydrates; 46g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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