Skillet-Roasted Rabbit with Pancetta-Basted Fingerlings

Name: Skillet-Roasted Rabbit with Pancetta-Basted Fingerlings
Yield: serves 4
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

December 14, 2011

This is a very rustic dish, the meat and potatoes redolent with rosemary and garlic and bathed in butter and pork fat. But as rich as all of that sounds, the best part might be the front legs that end up crispy and delicious; as you gnaw the bones, you’ll be reminded more than a little of fried chicken, and that’s never a bad thing. I portion out the rabbit so that the darker pieces get a little more cooking and the loin receives nothing more than a quick sear. As with Braised Rabbit Paws with Radiatore (page 89), make sure you ask the butcher for the smaller and more tender fryers, not roasters.

Recipe notes

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