Recipe - Herb Roasted Rabbit And Potatoes

4 pound Rabbit [cut into 8 pieces,
Rinsed & patted dry]
8 md Red potatoes [quartered]
24 lg Cloves garlic
6 tablespoon Olive oil
4 ounce Slab bacon, [rind removed
& cut into 1" cubes]
6 tablespoon Fresh rosemary leaves OR
2 tablespoon Dried rosemary
2 teaspoon Coarsely ground black pepper
Coarse salt, to taste
(optional)
6 Sprigs rosemary, for garnish

1. Preheat the oven to 400 degrees 2. 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.
3. While the potatoes and garlic are roasting, combine the bacon and 2
tablespoons of the oil in a large 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.
4. Saute the rabbit, in batches if necessary, in the skillet, setting the
pieces aside as they are browned. Reserve 2 tablespoons of the pan
drippings.
5. Remove the roasting pan from the oven, and reduce the heat to 350
degrees.
6. Add the rabbit, rosemary, pepper, coarse salt, reserved pan drippings,
and remaining 3 tablespoons oil to the roasting pan with the potatoes and
garlic. Toss thoroughly, and return the pan to the oven. Bake for 20
minutes.
7. Sprinkle the reserved bacon over the top, and bake until the meat is
tender and the vegetables are golden, another 20 minutes.
8. Arrange the mixture on a warmed platter, and garnish with the rosemary
sprigs.

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