roasted rabbit

We used to eat a lot of chicken.  I always found roasting a chicken was easy, especially when I had days full of cookie baking.  It is always hard to figure out what to make for dinner when I am baking the Christmas cookies.  I have been reading a cookbook by David Tanis that said you could use rabbit in any chicken recipe.  So I decided to do a roast rabbit with baked sweet potatoes.  Easy. No stress if everything turned out like advertised.

David Tanis was right.  Roasted rabbit was as easy as roast chicken.  I want to try it again with forty cloves of garlic.  It is a french recipe that is very good.

I did not get any pictures of the rabbit when it was done.  Part of that was tired.  Part of that was how fast it disappeared. 

Here are the bones.  The carcass became soup just like a chicken carcass.  So good.

roasted rabbit

1 rabbit, skinned, cleaned out and washed.

a couple teaspoons of salt

a couple teaspoons of pepper

a teaspoon or so of sage

a teaspoon or so of thyme

bacon grease if you have it or a couple tablespoons olive oil

Preheat oven to 425 degrees.  Heat the bacon grease (or bacon) or the olive oil in an oven proof pan.  Add the rabbit.  Sprinkle about half the spices and salt on that side.  Let brown for a few minutes.  Turn the rabbit over and sprinkle with the remaining spices.  Let brown for a few minutes.

Bake for 55 minutes.  

Small sweet potatoes  bake in this time or small potatoes.  Add a salad.  All done!