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.