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Rabbit thighs with double mustard and sweet potato
Farm rabbit thighs braised in a velvety sauce of Dijon and whole grain mustard, enhanced with smoked bacon, shallots, garlic and a sweet touch of French sweet potato. A comforting weekend dish, simple to prepare but rich in flavors.
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Cost Breakdown
Critical Success Points
- • Achieve a nice brown coloration on the rabbit thighs (step 2).
- • Deglaze with white wine to capture the fond (step 7).
- • Add the sweet potato at the right time so it is tender without falling apart (step 9).
- • Do not over‑salt before the end; the bacon already provides salt.
Safety Warnings
- • Be careful of hot oil splatters when searing the rabbit.
- • Handle raw rabbit meat with clean utensils and wash hands afterwards.
- • Ensure the meat reaches at least 71 °C internal temperature to avoid any health risk.
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