Herb Roasted Rabbit and Potatoes
cut into 8 pieces
red skinned potatoes
peeled and minced
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.