Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
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.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
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.
You Might Also Like
Similar recipes converted from YouTube cooking videos
Citrus Cake (orange and lemon)
A moist and fragrant citrus cake, made entirely in a blender. Whole orange and lemon (including peel) are used after a brief blanching to remove bitterness. The result is a brightly colored cake, lightly sweetened and ideal for a snack or breakfast, accompanied by tea or coffee.
Old-Style Onion Tart
A rustic onion tart with a homemade flaky and crunchy pastry, flavored with whole grain mustard, cream and egg. Perfect as a starter or main course accompanied by a small salad.
Red Wine Braised Short Ribs
A classic French‑style braised short rib cooked low and slow in red wine, beef stock, and aromatic vegetables. The meat becomes melt‑in‑your‑mouth tender while the sauce develops deep, sweet‑savory flavors, finished with a touch of mustard and cherry vinegar. Served over silky potato puree, this one‑pot dish is restaurant quality for the home kitchen.
Savory Verrines with Avocado, Cucumber, Cream Cheese and Smoked Trout
Elegant bite‑size verrines layered with seasoned cucumber, silky avocado mousse, herbed cream cheese and smoked trout, perfect as a fresh appetizer for parties or a light starter.
Tarte Tropézienne (Homemade Version)
A classic French brioche cake from the town of Saint‑Tropez, filled with a silky orange‑blossom scented pastry cream and a light buttercream. This recipe follows JustInCooking’s homemade version, with detailed steps for the brioche dough, pastry cream, sugar‑syrup buttercream, and final assembly.
Grande crêpe cuite au four, version pommes 🍎🍏
A French‑inspired sweet sheet of thin crepes baked with grated apples, cinnamon and butter. The batter is made without a blender – just a whisk and warm milk to avoid lumps – then poured over a layer of apples on a large baking sheet and baked until golden. Cut into squares and serve hot with a dab of butter.