ROASTED BACON-WRAPPED RABBIT

Roasted Bacon-Wrapped Rabbit image

Provided by Pete Wells

Time 30m

Yield Serves 4

Number Of Ingredients 10

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Ingredients

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

Steps:

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.
Thirty minutes before dinner, preheat the oven to 450 degrees. Quickly 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).

Nutrition Facts : @context http, Calories 738, UnsaturatedFat 25 grams, Carbohydrate 4 grams, Fat 46 grams, Fiber 1 gram, Protein 72 grams, SaturatedFat 15 grams, Sodium 978 milligrams, Sugar 1 gram, TransFat 0 grams