Special equipment:Raymond Blanc Pressure Cooker

Pressure cooker setting: 2

Rabbit In Mustard MAIN IMAGE

Ingredients Required

To prepare the rabbit
1 whole Rabbit, farmed (1.5 - 2kg) cut into 14 pieces (2 x shoulders, 2 x legs, 2 x saddle, 2 x rib cage)
4g Sea salt
4 pinches Black pepper, crushed
20g Dijon mustard
60g Plain flour
To cook the rabbit
50g Unsalted butter
80g Onion cut in 6 or 12 Griotte onions
30g Garlic, peeled
20g Olive oil
15ml White wine vinegar
150ml White wine boiled for 30 second, reserved
150ml Water
6 Black peppercorns (whole)
2 Sage leaves
1 sprig Tarragon
1 Bay leaf

Cooking Method

In a large bowl, season the pieces of rabbit with the salt and pepper, mix in the mustard until each piece is coated by a thin film of mustard. Dip each piece of rabbit into the plate of flour. Pat off any excess flour from each piece.

In a thick bottomed, large casserole dish on a medium heat, melt the butter and cook until lightly foaming, sear and colour the rabbit pieces on each side for 7-8 minutes. Place all the ingredients into the pressure cooker and top with the rabbit. Cover with the lid and place on a high heat on pressure setting 2.

Once the steam begins to come out of the pressure valve, turn the hob down to its lowest setting and set your timer for 35 mins. After this time, remove from the heat and turn the valve to the release setting, wait for all the steam to die down before you remove the lid. Taste and adjust the seasoning and thickness with a tsp of diluted cornflour if necessary. Place in a large serving dish and garnish with the chopped parsley.

Serve with French beans, Swiss chard, braised lettuce or summer braised vegetables (see recipe).


Recipe © Raymond Blanc 2011.

Photograph © David Griffin 2014.