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Herb Roasted Rabbit and Potatoes

 

152

Yield

12

servings

Prep

15

min

Cook

1

hrs

Ready

1

hrs

Trans-fat Free, Sugar-Free
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 187g (6.6 oz)
Amount per Serving
Calories 46945% of calories from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 140mg 47%
Sodium 279mg 12%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 103g
Vitamin A 1% Vitamin C 13%
Calcium 9% Iron 33%
* based on a 2,000 calorie diet How is this calculated?

 

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