Roasted Rosemary Rabbit and Potatoes
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
2 1/2 tablespoons olive oil
1 tablespoon paprika
1 1/2 teaspoons rosemary leaves, finely crushed
1 1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon minced, dried garlic
6 hindquarters, back legs rabbit (about 2 pounds)
1 1/2 pounds small red potatoes, cut into 1in cubes
1. Preheat oven to 425°F. Mix oil, paprika, rosemary, salt, pepper and minced, dried garlic in large bowl. Add rabbit and let it marinade while you wash and cut up your potatoes. Add potatoes; toss to coat well. Arrange potatoes in single layer on foil-lined 9x13-inch baking pan. Cover with foil tightly.
2. Bake 20 minutes. Take out of the oven, remove foil and stir it around a bit.
3. Bake 10 to 15 minutes longer without the foil until rabbit is cooked through and potatoes are tender, stirring potatoes occasionally to prevent them from sticking.
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
2 1/2 tablespoons olive oil
1 tablespoon paprika
1 1/2 teaspoons rosemary leaves, finely crushed
1 1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon minced, dried garlic
6 hindquarters, back legs rabbit (about 2 pounds)
1 1/2 pounds small red potatoes, cut into 1in cubes
1. Preheat oven to 425°F. Mix oil, paprika, rosemary, salt, pepper and minced, dried garlic in large bowl. Add rabbit and let it marinade while you wash and cut up your potatoes. Add potatoes; toss to coat well. Arrange potatoes in single layer on foil-lined 9x13-inch baking pan. Cover with foil tightly.
2. Bake 20 minutes. Take out of the oven, remove foil and stir it around a bit.
3. Bake 10 to 15 minutes longer without the foil until rabbit is cooked through and potatoes are tender, stirring potatoes occasionally to prevent them from sticking.
Recipe by: BnG Rabbitry