Slow roasted rabbit with cauliflower, rice and potatoes

March 24, 2018 Leave a comment

Slow roasted rabbit with cauliflower, rice and potatoes
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Bought a fresh rabbit, never frozen, from farmers market this weekend. Came up with this recipe to celebrate the find.

Originally posted by me on my original food blog (drummingupabettermeal) in July 2015.

Ingredients
5 hours
6
679.35 kcal
Instructions
Prep
3 hours
Cook
2 hours
Ready in
5 hours
    Instructions:
  1. Take rabbit and oil, ACV, and Oregon trail spice blend and put in a plastic sealable bag.
  2. Marinate for 1-3 hours.
  3. Roughly chop potatoes
  4. place on bottom of casserole dish and almost cover with water.
  5. Place rabbit on top and pour the marinade over the rabbit.
  6. Place casserole dish in oven and cook at 320 for 1 1/2 hours covered.
  7. Toward the end of this time turn up the temperature to 425 and uncover for 20-30 minutes.
  8. 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.
  9. 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.
Notes

Recommend serving is layering the rice then the potatoes and liquid from the roasted rabbit and potatoes and a piece of the rabbit.

Nutrition information
Serving Size:1
Calories per serving:679.35 kcal
Fat per serving:26.77 g
Saturated fat per serving:8.94 g
Carbs per serving:55.17 g
Protein per serving:52.21 g
Fiber per serving:4.92 g
Sugar per serving:2.87 g
Sodium per serving:518.54 mg
Cholesterol per serving:129.27 mg
Nutrition label for Slow roasted rabbit with cauliflower, rice and potatoes
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