Herb Roasted Rabbit and Potatoes
8 red potatoes, quartered
24 large cloves garlic
6 tablespoons olive oil
4 ounces slab bacon, rind removed and cut into 1-inch cubes
2 rabbits (2 pounds each) cut into 8 pieces each, well rinsed
and patted dry
6 tablespoons fresh rosemary leaves or 2 tablespoons dried
2 teaspoons coarsely ground black pepper
Coarse (kosher) salt, to taste (optional)
6 sprigs rosemary, for garnish
Preheat the oven to 400 degrees.
Place the potatoes and garlic cloves in a large shallow roasting
pan. Sprinkle with 1 tablespoon of the olive oil, and toss to
coat. Bake for 30 minutes.
While the potatoes and garlic are roasting, combine the bacon and
2 tablespoons of the oil in a large skillet, and place over low
heat. Cook just until the bacon begins to wilt. Then remove the
bacon with a slotted spoon, and set it aside.
Saute the rabbit, in batches if necessary, in the skillet, setting
the pieces aside as they are browned. Reserve 2 tablespoons of
the pan drippings.
Remove the roasting pan from the oven, and reduce the heat to 350
Add the rabbit, rosemary, pepper, coarse salt, reserved pan drippings
, and remaining 3 tablespoons oil to the roasting pan with the
potatoes and garlic. Toss thoroughly, and return the pan to the
oven. Bake for 20 minutes.
Sprinkle the reserved bacon over the top, and bake until the meat
is tender and the vegetables are golden, another 20 minutes.
Arrange the mixture on a warmed platter, and garnish with the