With this rabbit dish you can use grain mustard instead of Dijon. The flavour is slightly different but just as good.
Serve with bobby beans and layered potatoes
20/30 mins depending how good you are at cutting up a rabbit?
1 Rabbit skinned and jointed (Supermarkets here serve them skinned)
Olive oil and butter, for frying
3 Chopped shallots
1 Clove of garlic crushed and chopped
6 Rashers of bacon
A sprig of fresh thyme
2 glasses of good white wine (Albariño would be perfect)
1 litre of chicken stock cube (or if you feel brave make your own from the carcass of the rabbit)
4 Potatoes thinly sliced (use a mandolin or machine if you have one)
Salt and freshly ground black pepper
200 ml of whipping cream
Step by Step Instructions
Preheat the oven to 180C/160C fan/gas 4.
If you buy the rabbit from a supermarket here in Spain it will already be skinned, but you will need to joint it. It’s not difficult, a sharp knife inserted properly will make it easier, but there are some great You Tube instructions that you may find helpful. You will find the ‘fillet’ of rabbit running down either side of the back bone. Trim off and keep aside. Cut the rabbit into 4 quarters (If you wish, put the rabbit bones and carcass into boiling water and simmer for 20 mins giving you your stock.)
Place the thinly sliced potatoes in the bottom of a shallow baking tray and glug over olive oil, add a tablespoon of butter, season with salt and pepper and place the rashers of bacon on top and place in the oven.
To cook the rabbit, add a knob of butter and a splash of olive oil to a heavy based oven pan. Heat until foaming, then season the rabbit pieces with salt and pepper and add to the pan. Cook over a medium heat, making sure you turn the legs often to achieve a golden-brown colour all over. Add the fillets of rabbit turning until coated. Before you put the rabbit in the oven remove the fillets and put aside.
Place the rabbit in the oven. While you are there, if the bacon has started to crisp, remove from the potatoes and put aside. Cook the rabbit for 10 mins or so adding the fillets for the last couple of minutes. Test the legs with a spike, if it goes in easily and feels hot when removed the rabbit is cooked. Remove from the oven and cover to rest. Slice the fillets into 3 cm rings and cover.
Meanwhile pour a little white wine in the pan on a high heat to deglaze. Add the mustard sauce and whisk in the Dijon mustard. Taste for seasoning.
Add a knob of butter to a stainless steel pan and allow to melt over a medium heat. Add the shallots, cook until soft, then add the garlic. Cook for a further 30 seconds, shaking the pan to distribute evenly, then add the wine. Boil until half reduced then add approx. 100 ml of stock. (if you don’t use your own, use a stock cube in water)
Add the whipping cream and bring to a gentle simmer. Cook until slightly thickened – this should take approximately 5 minutes. Season with salt and ground pepper and set aside. (if you have used a cube do not over salt)
Put 200 gms of bobby beans (French would be better) into boiling salted water for 5 mins then drain. Take a hot deep white bowl. Cut a square of your sliced baked potatoes and place in the bottom of the bowl. Place the beans on top, slice the rabbit fillet and arrange on top of the beans then place a front leg and a back leg on top. Coat the legs with the mustard sauce and garnish with a couple of slices of bacon and serve. (if you wanted to make this for 4 people there is plenty there to do so)
Bon Appétit !