Oven-roasted rabbit with sweet potato and cauliflower puree
When I find rabbit at the store, I grab it without hesitation. Especially at Lidl, where I sometimes catch a good deal on fresh meat. This recipe came about one weekend when I wanted something with lean meat and a side dish that wasn't the usual mashed potatoes. I opted for sweet potatoes and cauliflower, which are easy to prepare and quite quick. Quick Info Total time: about 2 hours Preparation time: 15-20 minutes Cooking time: 1 hour and 45 minutes Servings: 2-3 people Difficulty: medium (nothing complicated, but it takes time) Recipe type: main dish, suitable for lunch or dinner Ingredients 2 rabbit legs and the back between the legs (approx. 500-600 g) 1 tablespoon whole grain mustard (I used mustard from Lidl) 1 pinch of dried rosemary Vegetable seasoning (to taste, for sprinkling on the meat and in the mash) 1 large sweet potato 4 large cauliflower florets 1 teaspoon butter salt a little water for the oven Preparation Method 1. Rinse the rabbit meat well under cold running water. Pat it dry with a paper towel to remove excess moisture. 2. Mix the mustard with a little oil, just enough to create a paste that spreads easily. Rub the meat with this mixture on all sides. 3. Cover the meat and place it in the refrigerator for about an hour. This short marinade helps enhance the flavor. 4. Remove the meat from the refrigerator. Place it in a pot or a covered dish that can go in the oven. Pour in a little water (enough to cover the bottom of the dish). 5. Sprinkle vegetable seasoning and rosemary over the meat. Put the lid on. 6. Place the dish in the oven at a low temperature. I set it to 160-170°C, without ventilation. 7. After 45 minutes, open the oven and turn the pieces of meat to the other side. Sprinkle a little more vegetable seasoning, replace the lid, and let it cook for another 45 minutes. 8. Remove the lid and let the rabbit cook for another 15 minutes to brown slightly on the surface. 9. For the mash: peel the sweet potato, wash it, and cut it into cubes. Boil it in salted water. 10. Cut the cauliflower into florets and boil it separately in salted water. 11. Once both are cooked (the sweet potato usually cooks faster), drain them. Reserve a few tablespoons of the cooking water from the sweet potato. 12. Place the sweet potato and cauliflower in a pot, add the butter, 1/2 teaspoon of vegetable seasoning, and a few tablespoons of the cooking water, then mash everything with a manual masher until you achieve a creamy consistency. 13. Serve the rabbit hot alongside the sweet potato and cauliflower mash. Why I make this recipe often Rabbit is not hard to cook when you have a simple plan, and the combination with sweet potatoes and cauliflower works well, especially when you want a side dish that isn’t heavy. The meat turns out tender, and the mash is different from the classic version. Tips and Variations Tips If you have time, let the meat marinate longer, even overnight. A covered dish helps prevent the meat from drying out in the oven. Use a manual masher for the mash; the texture is better than using a blender. Substitutions Vegetable seasoning can be replaced with salt and pepper if you want fewer processed ingredients. Sweet potatoes can be swapped with regular potatoes or parsnip for a different flavor. Variations Add a few cloves of garlic to the roast if you enjoy a stronger flavor. For a richer flavor in the mash, you can add a little milk instead of cooking water. Serving Ideas Serve the rabbit warm, with the mash on the side, and possibly a simple green salad or pickles. Frequently Asked Questions Do I have to use whole grain mustard? No, you can use regular mustard, but whole grain gives a more interesting texture and flavor. Can I make the recipe using only rabbit legs? Yes, if you only have legs, the recipe works just as well. Just be careful not to use very thin pieces, so they don’t dry out. How long can the mash be stored? The mash keeps well for 1-2 days in the refrigerator in a sealed container. Is it necessary to marinate the meat for a whole hour? You can shorten the marinade to 30 minutes if you're in a hurry, but the flavor won't be as intense. Can I add other spices? You can add thyme or a pinch of pepper, but the basic recipe works well as is. Nutritional Values Estimate per serving: Calories: approximately 350-400 kcal Protein: 35 g Carbohydrates: 30 g Fat: 10-12 g Values are approximate and depend on the size of the rabbit pieces and how much butter you use in the mash. Rabbit has low fat content, and the sweet potato and cauliflower mash has fewer carbohydrates than classic mashed potatoes. Storage and Reheating Rabbit meat can be stored in the refrigerator for up to 2 days in a sealed container. When reheating, add a few tablespoons of water or broth to prevent drying out. The mash should also be stored in the refrigerator separately, and you can reheat it in the microwave or on low heat, stirring constantly. The recipe does not freeze well – the texture of the mash will not be the same after thawing.
Preparation
I mixed the mustard well with the oil. I washed the meat under running water and dried it with a paper towel. Then I coated the meat with mustard and put it in the fridge for an hour. After that, I added a little water and sprinkled some seasoning and rosemary over the meat, covered it, and placed the pot in the oven on low heat. After about 45 minutes, I turned the meat over, sprinkled it with seasoning, and put it back in the oven, still covered, for another 45 minutes. I then left it uncovered for another 15 minutes to brown. I peeled the sweet potato, washed it, cut it into cubes, and boiled it in salted water. I boiled the cauliflower separately in salted water. Once they were cooked, I combined them in a pot with butter, 1/2 teaspoon of seasoning, and a few tablespoons of the water in which the potato was boiled, and made the puree. Anyone who wishes can add garlic to the roast.
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