Herb Roasted Rabbit & Potatoes

Twenty-four cloves of garlic is not a typo. They roast slowly alongside red potatoes at 400°F (200°C) until they lose every trace of raw bite and turn into soft, spreadable nuggets of sweetness. That’s the backbone flavor of this rustic Italian-style dinner.

Rabbit is leaner than chicken and cooks fast, so searing it first in bacon drippings is the smart move. That render builds the crust and layers pork fat into the final pan juices. The bacon itself comes back crumbled on top at the end, keeping its chew.

Rosemary in generous quantity (six full tablespoons) holds up to the long roast without turning medicinal. The heat mellows it from sharp pine into something woodsy and warm that pairs beautifully with the garlic.

Chef Tips

• Cut the rabbit into uniform pieces so they cook evenly. Loins cook faster than legs, so consider pulling them 5 minutes earlier if you’re worried about overcooking.
• Use small or halved red potatoes. They roast more evenly than large chunks and develop crispier skins.
• Let the bacon “wilt” as the recipe says rather than crisping fully. It crisps more in the oven during the final bake.
• Pull any pieces of rabbit that reach 160°F (71°C) internal. Push past that and this lean meat goes dry fast.

Variations

• Swap rabbit for a cut-up chicken if rabbit is hard to source. Add 5 minutes of roast time for bone-in thighs.
• Stir in a handful of pitted kalamata olives and a few sun-dried tomatoes for a Mediterranean twist.
• Deglaze the pan with a splash of white wine after the final roast to build a quick pan sauce.