Rabbit seasoned with mustard stew and garnished with mixed vegetables

100 min
Type of dish: Meats, Vegetables
Temperature: Hot
Allergens
Mustard
Mustard
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Rabbit 1.929 kg
Table salt 2.5 g
Onion 0.143 kg
Garlic, bulb 0.714 ud
Leek 0.286 ud
Red wine 0.143 l
Brown stock 1.0 l
Creamed corn 0.021 kg
Ground white pepper 0.064 g
Dijon mustard 7.679 g
Onion 0.1 kg
Carrots 0.05 kg
Green leek 0.6 ud
Bones 0.3 kg
Red wine 0.05 l
Water 1.0 l
Elaboration

For the rabbit:

  • Elaborate a brown stock.  
  • Cut the rabbit into large pieces.
  • Add salt and pepper and slightly flour the rabbit.
  • Sautée and remove excess fat.
  • Chop the onion, garlic and leek into brunoise for the seasoning.
  • Simmer the vegetables and add them to the rabbit.
  • Add the red wine and let it reduce.
  • Pour in the stock until the meat is covered, let it cook until the meat is tender and the vegetables are soft.
  • Season with the Dijon mustard and adjust the thickness, binding with corn flour if necessary. 

For the mixed vegetables

SET UP

  • Plate up the rabbit with the vegetable.
Nutritional information (1 portion)
Fiber 13.58 g
Saturates 7.01 g
Monounsaturated fatty acids 12.29 g
Polyunsaturated fatty acids 12.09 g
Cholesterol 178.11 mg
Calcium 309.25 mg
Iron 7.31 mg
Zinc 4.88 mg
Vitamin A 973.01 ug
Vitamin C 81.71 g
Folic acid 263.48 ug
Salt (Sodium) 1776.62 mg
Sugars 26.71 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.