Roasted Rabbit with Cassava
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This roasted rabbit with cassava is one of my favorite weeknight dinners because it comes together in just over an hour while tasting like something special. The rabbit meat is incredibly lean and tender when roasted with herbs and garlic, and it pairs beautifully with roasted cassava, which is naturally gluten free and packed with fiber to keep you satisfied. What I love most is how forgiving this dish is, requiring just basic kitchen skills and ingredients you can find at any market. The whole process feels elegant and restaurant worthy, but honestly it's so simple that I make it regularly for my family.
Ella x
Ingredients
- 1 kgwhole rabbit(cut into 8 pieces, patted dry)
- 800 gramscassava root(peeled and cut into thick wedges)
- 6 tablespoonsextra virgin olive oil
- 4fresh rosemary sprigs
- 3 sprigsfresh thyme
- 6garlic cloves(minced)
- 1lemon(zested and halved)
- 1½ teaspoonssea salt
- ¾ teaspoonblack pepper(freshly ground)
- 200 milliliterswhite wine
- 250 millilitersvegetable stock
- 1 tablespoondijon mustard
Detail level
Instructions
- 1
Preheat your oven to 200°C (390°F). In a small bowl, combine 3 tablespoons of olive oil with minced garlic, lemon zest, Dijon mustard, salt, pepper, and chopped fresh thyme to create a paste.
Tip: Prepare this mixture while your oven preheats to save time.
- 2
Rub the rabbit pieces thoroughly with the herb-garlic paste, ensuring all surfaces are well coated. Let sit for 5 minutes to allow flavors to infuse.
Tip: Pat the rabbit dry with paper towels before seasoning for better browning.
- 3
Toss the cassava wedges in a bowl with the remaining 3 tablespoons of olive oil, salt, pepper, and fresh rosemary sprigs until evenly coated.
Tip: Don't skip coating the cassava—this ensures crispy edges and tender centers.
- 4
Arrange the seasoned rabbit pieces skin-side up in a large roasting pan, positioning cassava wedges around them in a single layer.
Tip: Leave some space between pieces for even heat circulation and browning.
- 5
Pour the white wine and vegetable stock into the bottom of the pan, avoiding the rabbit pieces themselves. This creates a flavorful braising liquid.
Tip: The liquid prevents the cassava from drying out while the rabbit roasts.
- 6
Place the roasting pan in the preheated oven and roast for 35-40 minutes, basting the rabbit with pan juices halfway through cooking.
Tip: The rabbit is done when the internal temperature reaches 70°C at the thickest part.
- 7
Remove from the oven and arrange the rabbit and cassava on a serving platter. Strain the pan juices through a fine sieve into a small saucepan.
Tip: Save the pan drippings to make a light sauce.
- 8
Warm the strained pan juices over medium heat for 2-3 minutes, then drizzle over the plated rabbit and cassava. Garnish with fresh lemon halves and additional rosemary sprigs.
Tip: Squeeze the roasted lemon halves over the dish for extra brightness.
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