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Herb Roasted Rabbit And Potatoes

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CATEGORY CUISINE TAG YIELD
Cyberealm, Kooknet, Wild game 6 Servings

INGREDIENTS

4 lb Rabbit [cut into 8 pieces
Rinsed & patted dry]
8 Red potatoes [quartered]
24 Cloves garlic
6 T Olive oil
4 oz Slab bacon, [rind removed
& cut into 1" cubes]
6 T Fresh rosemary leaves OR
2 T Dried rosemary
2 t Coarsely ground black pepper
Coarse salt, to taste
optional
6 Sprigs rosemary, for garnish

INSTRUCTIONS

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.
Source: found floating in Cyberspace and formatted to MM format by
Fred Goslin in Watertown NY on Cyberealm Bbs home of KookNet @ (315)
786-1120  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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