Tuesday, July 21, 2015

Slow roasted rabbit with cauliflower, potatoes, and rice

Bought a fresh rabbit, never frozen, from farmers market this weekend.  Came up with this recipe to celebrate the find.



  • Take rabbit and oil, ACV, and Oregon trail spice blend and put in a plastic sealable bag.
  • Marinate for 1-3 hours. 
  • Roughly chop potatoes
  • place on bottom of casserole dish and almost cover with water.  
  • Place rabbit on top and pour the marinade over the rabbit.  
  • Place casserole dish in oven and cook at 320 for 1 1/2 hours covered.  
  • Toward the end of this time turn up the temperature to 425 and uncover for 20-30 minutes.  
    • For the last cook cycle of rabbit rough chop the head of cauliflower and place in pan with 1/2 cup of water and 1 tablespoon of oil and dust lightly with salt and pepper for 20 minutes.   Stirring occasionally to lightly brown all sides.  
    • In rice cooker heat up 1 tablespoon coconut oil.  Add one cup rice combine with the heated oil and then add the water and a light dusting of telichery salt and pepper blend.  

Serves 4.  Recommend layering the rice then the potatoes and liquid from the roasted rabbit and potatoes and a piece of the rabbit.