Roast Rabbit

1 - 2 roaster rabbits (3 – 6 lbs. each), fresh or thawed

Olive oil

Salt, Freshly ground pepper

Onions cut in strips or rounds

Garlic roughly chopped

Rosemary

Sage

Thyme

Remove all four legs and place inside the body cavity.  Coat the rabbit liberally with olive oil.  In a roasting pan, place the rabbit (s) open side down.  Cover with garlic, herbs (fresh if possible), and onion slices.  Sprinkle with ground pepper and salt.  Cover; if the roasting pan is large, cover the rabbit with a piece of aluminum foil to reduce air space around the rabbit then cover with the roaster pan lid.  Bake 350° for one hour.  Reduce heat to 225° and bake until the meat is tender.  Use a corn starch and milk thickener for gravy.  - Katherine Sterling (Granny) -