Roasted Rabbit & Potatoes with Herbs



1 rabbit, pieced
8 medium Red Potatoes, quartered
2 Large Carrots, sliced
6-8 Garlic Cloves, whole
6 tbsp Olive Oil
1/2 lb Smoked Bacon, cut to 1 inch pieces
6 tbsp Fresh Rosemary
1/2 tsp Black Pepper
Pinch White Pepper

Preheat the oven to 400 degrees. Place potatoes, carrots, 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 bacon and 2 tablespoons olive oil in a large skillet, place over low heat. Cook just until the bacon begins to wilt. Remove  bacon, set it aside. Sauté rabbit in the skillet, setting pieces aside as they brown. Reserve 2 tablespoons of the pan drippings. Remove roasting pan from the oven, reduce heat to 350 degrees. Add rabbit, rosemary, pepper, salt, reserved pan drippings, and remaining 3 tablespoons oil to the roasting pan with the potatoes and garlic. Toss thoroughly, return the pan to the oven. Bake for 20 minutes. Sprinkle the reserved bacon over the top, bake until the meat is tender and the vegetables are golden. Serve

This dish is a meal in itself.

Serves 3-4



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