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Ingredientes
- 4 lb Rabbit [cut into 8 pcs, Rinsed & patted dry]
- 8 med Red potatoes [quartered]
- 24 lrg Cloves garlic
- 6 Tbsp. Extra virgin olive oil
- 4 ounce Slab bacon, [rind removed & cut into 1" cubes]
- 6 Tbsp. Fresh rosemary leaves Or possibly
- 2 Tbsp. Dry rosemary
- 2 tsp Coarsely grnd black pepper Coarse salt, to taste (optional)
- 6 sprg rosemary, for garnish
Direcciones
- 1. Preheat the oven to 400 degrees
- 2. Place the potatoes and garlic cloves in a large shallow roasting pan. Sprinkle with 1 Tbsp. of the extra virgin olive oil, and toss to coat. Bake for 30 min.
- 3. While the potatoes and garlic are roasting, combine the bacon and 2 Tbsp. of the oil in a large skillet, and place over low heat. Cook just till the bacon begins to wilt. Then remove the bacon with a slotted spoon, and set it aside.
- 4. Saute/fry the rabbit, in batches if necessary, in the skillet, setting the pcs aside as they are browned. Reserve 2 Tbsp. of the pan drippings.
- 5. Remove the roasting pan from the oven, and reduce the heat to 350 degrees.
- 6. Add in the rabbit, rosemary, pepper, coarse salt, reserved pan drippings, and remaining 3 Tbsp. oil to the roasting pan with the potatoes and garlic. Toss thoroughly, and return the pan to the oven. Bake for 20 min.
- 7. Sprinkle the reserved bacon over the top, and bake till the meat is tender and the vegetables are golden brown, another 20 min.
- 8. Arrange the mix on a warmed platter, and garnish with the rosemary sprigs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 608g | |
| Recipe makes 6 servings | |
| Calories 757 | |
| Calories from Fat 284 | 38% |
| Total Fat 31.88g | 40% |
| Saturated Fat 7.54g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 145mg | 6% |
| Potassium 2373mg | 68% |
| Total Carbs 50.54g | 13% |
| Dietary Fiber 8.3g | 28% |
| Sugars 2.84g | 2% |
| Protein 66.45g | 106% |
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