Thread: Another Rabbit

....recipe, that is. This one could hardly be easier -- you marinate
the cut-up rabbit in a well-spiced mix, then wrap the pieces with
bacon and roast in a hot oven. That's it. Sounds good to me.
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Roasted Bacon-Wrapped Rabbit
By PETE WELLS

1 (2 1/2-to-3 pound) rabbit, cut into 8 to 10 pieces (see note)
1/2 cup sherry vinegar
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fennel seeds, crushed
1 teaspoon coriander seeds, crushed
2 bay leaves, broken into flakes
4 branches fresh thyme
4 to 6 cloves garlic, crushed
8 to 10 slices (1/2 to 3/4 pound) thinly sliced bacon.

1. Put everything except the bacon in a sealable plastic bag. Seal the
bag, shake to distribute the seasonings and refrigerate for 8 to 24
hours. [I would definitely plan to use the longer time -- aem]

2. ....Heat the oven to 450 degrees. ...Rinse the spices off the
rabbit with cold water. Blot the pieces completely dry with paper
towels, then blot the bacon dry. Wrap each rabbit piece in a slice of
bacon and place them seam-side down on a rimmed baking sheet or in a
shallow roasting pan or a large ovenproof skillet. (The flat pieces
below the rabbit’s ribs, known as the flap, can be rolled up and then
wrapped.) Roast until the bacon crisps and the rabbit is no longer
pink, 25 to 30 minutes.

It is impossible to imagine this as anything other than finger food
(maybe with some roasted potatoes). Serves 4.

Note: It’s easiest to have a butcher cut the rabbit into pieces for
you; just call a day or two ahead. Otherwise, cut it yourself using a
cleaver and boning knife
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aem note: I don't know why it has to be finger food. When I try it
I'll roast it in the big cast iron skillet and hope to find juices in
the pan from which I can make a pan gravy.