Rabbit with mustard recipe
Last Updated on
Total: 45 min Diners: 4
Although until not long ago in Spain rabbit was a holiday meat, its affordable price and nutritional characteristics make it an ideal everyday meat.
There are infinite ways to cook rabbit, although many people are quite apprehensive about tasting it because they may have had a pet rabbit at some point in their lives. But the truth is that rabbit meat is lean and flavorful and allows you to cook it simply and quickly at home, opening up almost infinite possibilities for combining ingredients.
The only risk with the rabbit is that it will be dry, since being a meat with very little fat is the handicap it has and that is why the secret is to mark it over high heat to contain the juices inside as best as possible and then cook it with very low heat, so that it is tender without drying out. Of course we could also do it in a slow cooker or vacuum, obtaining very good results.
Nutritional characteristics of rabbit
According to the Spanish Nutrition Foundation “Rabbit meat has considerable nutritional value. Its major component is water and is followed by protein of great importance, both from the point of view of its quantity —superior to the average of the group of meats— and its quality, reflected in a high biological value.
Rabbit can be considered a lean meat since the percentage of lipids in its composition is less than 5%. The animal’s fat contains unsaturated fatty acids, especially monounsaturated fatty acids, and a somewhat lower percentage of saturated fatty acids.
Although the muscle of the live animal contains a small amount of carbohydrates in the form of glycogen, this is destroyed in postmortem processes, so that hare meat does not contain carbohydrates.
Rabbit is a source of water-soluble B vitamins (niacin and B12) and minerals such as phosphorus and selenium.
One serving of rabbit provides 94% of the recommended daily intake of niacin for a man aged 20 to 39 years who practices moderate physical activity.
Current nutritional recommendations advise the consumption of 3 servings a week of lean meats, alternating consumption between different types, among which is undoubtedly the rabbit.”
How to make mustard rabbit
6 photos
.Mustard rabbit
Clara Villalón
Ingredients
. Chopped rabbit, 1 pc Onion, 2 pc Garlic clove, 1 pc Dijon mustard, 60 g Fine wine, 120 ml Chicken stock, 100 ml Thyme, 1/2 teaspoon Extra virgin olive oil, 2 tablespoons Liquid cream, 100 ml Ground black pepper, 1/4 teaspoon Pink pepper, to finish
The mustard sauce is an easy resource because we always have a jar in the fridge, we will only have to prepare a sauce for the rabbit and then water it with a little wine (fine, but it could also be a chamomile, any white or even a liqueur such as brandy or cognac) and finish by binding the whole with cream. Crush or not, it is up to each one, and also how finely to crush, personally for this dish I like a little coarse crushed, not so smooth.
Step 1
If the rabbit is not chopped, chop the whole piece well, in small pieces, reserving the insides that can be used to enhance the sauce/sauce or also to make a separate pate.
Step 2
In a large frying pan or pot, sear the rabbit with a little olive oil over very high heat, so that it browns all over. Add a little salt. When it is well browned remove and in the same utensil continue the rest of the recipe.
Step 3
Peak the onion and the garlic clove very finely and fry them with oil in the frying pan, over medium-low heat to brown them and make them tender, add a little salt. We will only have to stir it from time to time to make sure it does not stick.
Step 4
When it is well poached, add the mustard and stir well, letting it cook for half a minute. Then add the wine and let it evaporate, raising the heat slightly.
Step 5
Add the chicken stock and cream and cook for a couple of minutes. If desired mash all the sauce well and add it back to the pan.
Step 6
Insert the rabbit into the sauce, at minimum heat, and let it cook for 15 minutes in there, so that the rabbit finishes cooking well inside. At the last moment add the spices and season with salt. Serve, finishing with a little pink pepper on top.
Tricks and suggestions
If we wanted to add the livers / kidneys to the sauce we could do it once the onion is poached. Then we would add the entrails to cook for a couple of minutes, chopped previously or crumbling them in the pan with the help of a spoon. This alternative is very good to give more depth of flavor to the sauce and can be made for any rabbit or chicken stew, it is perfect as an idea to incorporate into the sauce of a paella for example.
If we wanted to, with the livers we could make a pate from a sofrito too and the livers, only adding at the end a little bread, wine and cream and mashing everything well, to avoid any unnecessary waste so we can get absolutely wonderful appetizers that can be in our fridge for any time.
