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.

Ingredients:

• 4 medium potatoes rough chopped
• 1 3 lb rabbit
• 1 head cauliflower 
• 1/4 cup Avocado oil
• 1/3 cup Spicy unfiltered apple cider vinegar(http://drummingupabettermeal.blogspot.com/2015/07/spicy-unfiltered-apple-cider-vinegar.html)
• 1 cup rice
• 1 cup water
• Telichery pepper and salt mix
• 6 tablespoons Oregon trail spice blend
• 2 tablespoons coconut oil 

Instructions:

• 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.