Rabbit thighs with double mustard and sweet potato

Ingredients

• 2 pieces Farm rabbit thighs (preferably free-range)
• 150 g Smoked pork belly (cut into small dice)
• 250 ml Dry white wine (preferably a dry Alsace wine)
• 2 tablespoons Whole grain mustard
• 2 tablespoons Strong Dijon mustard
• 2 shallots Shallots (thinly sliced)
• 2 cloves Garlic cloves (coarsely minced)
• 2 tablespoons Olive oil
• 30 g Butter (a small piece)
• 1 leaf Bay leaf
• 1 sprig Sprig of thyme
• 300 g French sweet potato (cut into quarters)
• 30 ml Thick crème fraîche (optional) (to bind the sauce at the end)
• 1 chopped Fresh parsley (for garnish)
• to taste Salt
• to taste Freshly ground black pepper

Instructions

1. Preparation of ingredients

   Cut the smoked pork belly into small dice, thinly slice the shallots, coarsely chop the garlic cloves, and cut the sweet potato into quarters of about 3 cm.

   Time: PT10M

2. Sear the rabbit thighs

   Melt the butter with the olive oil in the pan over medium‑high heat. Add the rabbit thighs and brown them 4 minutes on each side until a deep brown‑red color is achieved.

   Time: PT8M

3. Add the smoked pork belly

   Reduce the heat to medium, add the smoked pork belly and brown it lightly for 3 minutes.

   Time: PT3M

4. Cook the aromatics

   Add the shallots and garlic, cook while stirring until they are translucent and lightly browned, about 4 minutes.

   Time: PT4M

5. Brush with mustard

   Brush each rabbit thigh with one tablespoon of Dijon mustard, then with one tablespoon of whole grain mustard.

   Time: PT2M

6. Season

   Generously grind black pepper from the mill. Salt is not added now because the bacon is already salted.

   Time: PT1M

7. Deglaze

   Pour the dry white wine into the pan, add the bay leaf, the sprig of thyme and a small splash of water (≈ 50 ml). Bring to a boil, scraping the fond.

   Time: PT3M

8. Simmer covered

   Lower the heat, cover the pan and let it gently simmer for 45 minutes, or until the meat is tender.

   Time: PT45M

9. Add the sweet potato

   After 25 minutes of cooking, incorporate the sweet potato quarters into the pan, pushing them slightly into the liquid.

   Time: PT2M

10. Finish the sauce

    When the meat and potatoes are cooked, remove the lid. If the sauce is too thin, let it reduce for 5 minutes over medium heat. Add the crème fraîche if desired and stir.

    Time: PT5M

11. Plating

    Sprinkle with chopped fresh parsley, adjust seasoning if needed, then serve immediately.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

32 g

Carbohydrates

30 g

Fat

38 g

Fiber

5 g

Ingredient Substitutions

• Instead of Smoked pork belly: smoked bacon
• Instead of Dry white wine: chicken broth
• Instead of Shallots: red onion
• Instead of Garlic cloves: garlic powder
• Instead of Olive oil: rapeseed oil
• Instead of Butter: margarine
• Instead of Sprig of thyme: Provencal herbs
• Instead of French sweet potato: orange sweet potato
• Instead of Thick crème fraîche (optional): liquid cream
• Instead of Fresh parsley: chives

Equipment Needed

• Heavy‑bottomed pan or Dutch oven
• Chef's knife
• Cutting board
• Wooden spoon
• Measuring spoons
• Measuring cup
• Compatible lid
• Kitchen tongs (optional)

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Use fresh thyme for a more pronounced aroma.
• Choose a French sweet potato ("Baby‑Potato" variety) for a firm texture.
• A drizzle of crème fraîche just before serving adds luxurious creaminess.
• Serve with a lemon‑y arugula salad to contrast the richness of the dish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2‑3 days.

Freezer: Can be frozen up to 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature more than 2 hours.

Make-Ahead Tips

• The thighs can be browned in advance and kept in the refrigerator before the final cooking.
• Pre‑cut the sweet potato and keep it in cold water until the moment of adding.
• The sauce stores well and can be gently reheated with a bit of broth or water.