Roasted Rabbit with Cassava

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.