Roasted Rabbit & Potatoes

Roasted Rabbit & Potatoes

(serves 2 as main course,

more as part of larger dinner)

• 3 pieces of rabbit (2 thighs and a shoulder will do)

• 4 large potatoes, cut into chunks

• 3 cloves of garlic, cut into chunks to be inserted into rabbit pieces

• 3 tablespoons olive oil

• a few sprigs of rosemary

• thyme

• 2 bay leaves

• salt

• peperoncino

1. Turn on oven and set to 200°C (390°F).

2. In a small bowl, mix together olive oil, salt, peperoncino, and some rosemary. Let sit for about 10 minutes.

3. Wash the pieces of rabbits, and without drying, put them in baking dish.

4. Wash the potatoes, peel and cut them into chunks, and add them to baking dish; sprinkle them with salt and thyme.

5. Score rabbit so that you have places to insert garlic and some sprigs of rosemary. Brush oil mixture liberally onto rabbit pieces and then break up the bay leaves on top of the rabbit.

6. Cover baking dish with aluminum foil and place in oven.

7. Let cook for about a half hour. Remove from oven. Turn rabbit and toss potatoes. If the dish is dry on the bottom add some olive oil and/or water.

8. Cook for another 20 minutes or so, being sure that potatoes and rabbit are fully cooked before serving.

• 9. Let sit a few minutes before serving, but still serve hot.