Herb Roasted Rabbit & Potatoes
Yield
12 servingsPrep
15 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
rabbit
cut into 8 pieces |
|
| 8 | medium |
red skinned potatoes
|
*
|
| 24 | cloves |
garlic
peeled and minced |
|
| 6 | tablespoons |
olive oil
|
|
| 4 | ounces |
bacon
|
|
| 6 | tablespoons |
rosemary leaves
|
|
| 2 | teaspoons |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
rabbit
cut into 8 pieces |
|
| 8 | medium |
red skinned potatoes
|
*
|
| 24 | cloves |
garlic
peeled and minced |
|
| 9E+1 | ml |
olive oil
|
|
| 115.6 | ml/g |
bacon
|
|
| 9E+1 | ml |
rosemary leaves
|
|
| 1E+1 | ml |
black pepper
|
|
Directions
Preheat the oven to 400℉ (200℃). 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 low heat.
Cook just until the bacon begins to wilt. Then remove the bacon with a slotted spoon, and set it aside.
Sauté the rabbit, in batches if necessary, in the skillet.
Reserve 2 tablespoons of the pan drippings.
Remove the roasting pan from the oven, and reduce the heat.
Add the rabbit, rosemary, pepper, coarse salt, reserved 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 minutes.
Arrange the mixture on a warmed platter.
