Herb Roasted Rabbit And Potatoes

Title: HERB ROASTED RABBIT AND POTATOES

Categories: Game, Rabbit

Yield: 6 servings

4 lb Rabbit

8 pieces,

Rinsed & patted dry

8 md Red potatoes

24 lg Cloves garlic

6 tb Olive oil

4 oz Slab bacon,

1 cubes

6 tb Fresh rosemary leaves OR 2 tb Dried rosemary

2 ts Coarsely ground black pepper

Coarse salt, to taste

6 Sprigs rosemary, for garnish

1. Preheat the oven to 400 degrees 2. 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.

3. 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.

4. 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.

5. Remove the roasting pan from the oven, and reduce the heat to 350

degrees.

6. 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.

7. Sprinkle the reserved bacon over the top, and bake until the

meat is tender and the vegetables are golden, another 20 minutes.

8. Arrange the mixture on a warmed platter, and garnish with the

rosemary sprigs.

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