How to make it

  • Preheat the oven to 400.
  • Place the potatoes and garlic cloves in a lg. shallow roasting pan.
  • Sprinkle with 1 T. of the olive oil, and toss to coat. Bake for 30
  • mins.
  • While the potatoes and garlic are roasting, combine the bacon and 2 T. of the oil in a lg. skillet, and place over low heat. Cook just until the bacon begins to wilt. Then remove the bacon with a slotted spoon, and set it aside.
  • Saute the rabbit, in batches if necessary, in the skillet, setting the pieces aside as they are browned. Reserve 2 T. of the pan drippings.
  • Remove the roasting pan from the oven, and reduce the heat to 350.
  • Add the rabbit, rosemary, pepper, coarse salt, reserved pan drippings, and remaining 3 T. oil to the roasting pan with the potatoes and garlic. Toss thoroughly, and return the pan to the oven. Bake for 20 mins.
  • Sprinkle the reserved bacon over the top, and bake until the meat is tender and the vegetables are golden, another 20 mins.
  • Arrange the mixture on a warmed platter, and garnish with the rosemary sprigs.

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    " It was excellent "
    chefelaine ate it and said...
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