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Braised rabbit with mustard

Peas and broad beans


Total: 55 min


15 min


40 min


1 serving
  • 25 g matchstick bacon strips
  • 100 g Green peas
  • 100 g Broad beans
  • 10 g Butter
  • 1 tablespoon Crème fraîche half fat
  • 1 tablespoon Mustard wholegrain
  • 1 pinch Thyme
  • 15 mL Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper
  • 1 rabbit leg


  • Heat a little olive oil in a sauté pan, brown the rabbit thigh cut in two and the matchstick bacon strips together with the thyme; season with salt and pepper.
  • Mix the mustard and the softened butter and coat the rabbit with this mixture.
  • Cover the sauté pan and cook for 15 minutes.
  • Add the cream, 1 tablespoon of water, cover and cook for another 20 minutes.
  • Add a little water if it sticks to the pan.
  • While the rabbit is being cooked, steam the peas and broad beans for 15 minutes.
  • Drizzle with a little olive oil.
  • Serve the braised rabbit with mustard along with peas and broad beans.

Recipe tips

  • An idea to complete this dish: a slice of whole grain bread.