Name: Herb-Roasted Whole Rabbit
Cuisine: American
Ingredients: 1 whole rabbit (3-4 lbs), trussed; 2 tbsp olive oil; 2 tbsp fresh rosemary, chopped; 2 tbsp fresh thyme, chopped; 1 tbsp fresh sage, chopped; 4 cloves garlic, minced; 2 tbsp kosher salt; 1 tbsp black pepper; 4 strips bacon; 2 onions, quartered; 4 carrots, chunked; *French Roasting Technique**; 1. **Preparation**:; - Mix herbs, garlic, oil into paste; - Rub under and over skin; - Season generously with salt and pepper; 2. **Bacon Protection**:; - Lay bacon strips over rabbit; - **Purpose**: Protects lean meat from drying; - Secure with kitchen twine if needed; 3. **Roasting Process**:; - Roast at 425°F for 15 minutes; - Reduce to 375°F, continue roasting; - **Target**: 160°F internal temperature; 4. **Vegetable Addition**:; - Add vegetables to pan after 30 minutes; - Baste every 15 minutes with pan juices; - **Total time**: 60-75 minutes depending on size; *Carving**: Remove legs first, slice saddle into medallions; *Service**: With roasted vegetables and pan gravy

Herb-Roasted Whole Rabbit

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