Rabbit seasoned with mustard stew and garnished with spaghetti

100 min
Type of dish: Meats, Pasta
Temperature: Hot
Seasonal period: All year
Traces of eggs
Traces of eggs
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 0.0 g
Dijon mustard 0.036 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
Spaghetti 0.214 kg
Grated cheese 0.143 kg
Ground white pepper 0.0 g
Dried oregano 0.0 g
Margarine 0.036 kg

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.
  • Cover with 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 cornflour if necessary. 

For  the pasta    


  • Plate up the rabbit with the spaghetti.
Nutritional information (1 portion)
Fiber 9.92 g
Saturates 12.51 g
Monounsaturated fatty acids 10.63 g
Polyunsaturated fatty acids 14.73 g
Cholesterol 227.72 mg
Calcium 636.5 mg
Iron 7.17 mg
Zinc 6.08 mg
Vitamin A 469.2 ug
Vitamin C 58.34 g
Folic acid 231.22 ug
Salt (Sodium) 696.75 mg
Sugars 18.97 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.