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Rabbit with Shallots and Roasted Garlic

·
4 servings

  1. Prepare the rabbit in the roasting pan

    Clean the rabbit and, if you like, cut it into pieces — or leave it whole, whichever you prefer. Arrange the rabbit pieces (or the whole rabbit) in a roasting pan, then season with salt and freshly ground pepper.

  2. Add the bacon

    If you like, you can lard the meat with chunks of streaky bacon. If not, slice some thicker bacon rashers and lay them over the rabbit, scattering the rest around the pan. Moisten with water, or even better, with stock.

  3. Add the shallots and garlic

    Add the heads of garlic to the pan, sliced in half lengthways, along with the peeled shallots, cut in half.

  4. Roast

    Cover the pan with a lid and roast. Start at full heat for about half an hour, then reduce to around 170°C and continue roasting until the meat is tender. Mashed potatoes make a wonderful side dish.

  5. You're done!

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