HERB ROASTED RABBIT AND POTATOES 4 lb rabbit, cut in pieces 8 medium red potatoes, quartered 2-4 large garlic cloves 6 Tbsp olive oil 4 oz slab bacon, cut into 1″ cubes 6 Tbsp fresh rosemary, or 2 Tbsp dried 2 tsp coarsely ground black pepper Course salt, to taste Preheat oven to 400. Place potatoes and garlic in large shallow roasting pan. Sprinkle with 1 Tbsp olive oil and toss to coat. Bake 30 min. Meanwhile, combine bacon and 2 Tbsp olive oil in a large skillet and place over low heat. Cook just until bacon begins to wilt then remove. Sauté rabbit to brown on both sides. Remove roasting pan from oven and reduce heat to 350. Add rabbit, rosemary, pepper, salt, reserved pan drippings, and remaining 3 Tbsp oil. Toss thoroughly, and return to oven for 20 min. Sprinkle bacon on top and bake until meat is tender and vegetables golden, about 20 or 30 minutes longer
Posted on: Sat, 11 Oct 2014 13:28:12 +0000
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