1 whole rabbit, rinsed and dry
1 sweet potato, skin cleaned
2 large carrots, peeled and stem removed
1 large turnip, peeled and stem removed
3 stalks of celery
2 large parsnips, peeled and stem removed
1 large onion, stem removed
2 tsp dried Herbes de Provence
1 tsp garlic salt
2 tbsp olive oil
2 tsp white wine vinegar
½ cup room temperature butter
2 garlic cloves, peeled and finely chopped
1 tbsp chopped fresh rosemary
Kosher salt and freshly ground pepper for seasoning rabbit
½ cup chicken stock or rabbit stock, plus more if needed
1. Preheat oven to 325°F. Rinse rabbit under cold running water and pat dry, being sure to remove all excess moisture. Place rabbit aside to it can continue to air dry.
2. Cut all vegetables into a large dice and let the onion slivers fall apart. Put all vegetables in a large bowl. Add the Herbes de Provence and garlic salt. Toss the vegetables so the spices they are evenly coated. Next mix in olive oil and vinegar, make sure to mix well.
3. Grease the bottom of a roasting pan with butter and place vegetables inside. Arrange the vegetables evenly in one layer as a bed to rest the rabbit on top of.
4. Mix together butter, garlic and rosemary. Spread butter mixture generously all over rabbit. Place the rabbit on top of the vegetables with belly facing down. Drizzle the chicken stock over the vegetables.
5. Make sure the oven racks are adjusted so the rabbit can roast in the middle of the oven. Cover with foil so moisture and steam stay inside. Rabbit is leaner than chicken so it can dry out. Roast rabbit for 90 minutes or until a thermometer penetrating the thickest part of the hind legs reads 160°F. Make sure to baste the rabbit every 20 minutes to prevent drying. If the bottom of the pan looks dry, add more stock. When the rabbit is cooked through or nearly cooked through remove foil and turn heat up to 425 °F. Let cook for 10-15 more minutes or until golden brown.