Herb-Roasted Rabbit and Potatoes

Name: Herb-Roasted Rabbit and Potatoes
Yield: 6 portions
Ingredients: 4 ounces slab bacon, rind removed and cut into 1-inch cubes; 6 tablespoons olive oil; 6 tablespoons fresh rosemary leaves or 2 tablespoons dried; 2 rabbits (2 pounds each), cut into 8 pieces each, well rinsed and patted dry; 2 teaspoons coarsely ground black pepper; 6 tablespoons fresh rosemary leaves or 2 tablespoons dried; 6 sprigs rosemary, for garnish; Coarse (kosher) salt, to taste (optional); 24 large cloves garlic; 8 red new potatoes, quartered

Preparation info

6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Our roasted rabbit makes a Sunday autumnal lunch quite festive. Lots of garlic, bacon, and rosemary complement the rabbit’s subtle flavor. Serve with a spicy Zinfandel.

Ingredients

8 red new potatoes, quartered
24 large cloves garlic
6 tablespoons

Main course
Lunch
Gluten-free

Method

Preheat the oven to 400°F.
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 f