SKILLET-ROASTED RABBIT WITH PANCETTA-BASTED FINGERLINGS

Skillet-Roasted Rabbit with Pancetta-Basted Fingerlings image

Yield serves 4

Number Of Ingredients 9

Ingredients

3 tablespoons unsalted butter
1 pound fingerling potatoes, halved lengthwise
8 ounces pancetta, diced
2 sprigs rosemary
3 fat cloves garlic, smashed
2 fryer rabbits
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh parsley

Steps:

Preheat the oven to 400°F.
In an ovenproof sauté pan, heat the butter over medium-high heat. Add the potatoes, cut-side down, and cook for about 5 minutes, or until they begin to brown. Add the pancetta, rosemary, and garlic and toss to combine. Place the pan in the oven and roast until the potatoes are tender and the pancetta is crisp, 10 to 12 minutes. Remove from the oven, discard the rosemary, and place the potatoes, garlic, and pancetta on paper towels to drain the excess fat. Reserve.
To prepare the rabbits, using a sharp knife, begin by removing the front legs at the joint and set aside. Next, slice off the loins, or the strips of meat that run along the backbone of each rabbit. Slice each loin into rough 1-inch chunks and reserve. Finally, debone the back legs, cutting the meat off the bone in pieces about the same size as the loin slices. Keep the leg meat separate from the pieces of loin. Season all the rabbit pieces with salt and pepper.
In a cast-iron skillet, heat the olive oil over medium heat. Add the front legs and back leg pieces and brown very well, turning frequently, 4 to 5 minutes. When the rabbit legs are mahogany, add the loin pieces and sear on both sides. Remove immediately and place on the plate with the potatoes, allowing the residual heat to finish cooking the meat. When ready to serve, return the rabbit meat to the skillet along with the potatoes, pancetta, and garlic. Cook until the potatoes are heated through. Add the parsley, toss, and serve from the pan.