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Rabbit thighs with double mustard and sweet potato

Recipe by Gourmandises TV - PARIS 🇫🇷 - Cooking

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.

MediumFrenchServes 2

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Source Video
26m
Prep
59m
Cook
10m
Cleanup
1h 35m
Total

Cost Breakdown

$41.50
Total cost
$20.75
Per serving

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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