- 1 saddle of rabbit (about 3/4 pound)
- 1 1/2 teaspoons Rustic Rub
- 2 tablespoons vegetable oil
- 3 ribs celery
- 1 large parsnip, cut into 3 X 1/4-inch sticks
- 1 large carrot, cut into 3 X 1/4-inch sticks
- 1 medium beet, quartered
- 1 medium turnip, quartered
- 1 large onion, peeled and cut into 1-inch wedges
- 4 medium red potatoes, quartered (1 pound)
- 6 garlic cloves
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon dried rosemary
- Preheat the oven to 400?F.
- Season the saddle of the rabbit with 1 teaspoon of the rub. Heat the oil in a skillet over medium-high heat. Place the rabbit in the oil, skin side down, and cook for about 2 minutes. Turn it over and cook for 2 minutes more. Turn the saddle on one side, then the other, and cook for 1 minute on each side so that the saddle is evenly browned.
- Line the celery ribs on the bottom of a shallow roasting pan as a rack. Combine the vegetables and garlic in a large bowl; toss with the remaining 1 teaspoon rub, olive oil, salt, black pepper, and rosemary. Spread the vegetables evenly over the celery. Roast for about 45 minutes, or until the vegetables are slightly tender. Place the rabbit on top of the vegetables and roast for 30 minutes for medium, 40 minutes for medium-well done.
- To serve, cut the saddle crosswise across the back bone into 6 pieces. Serve with the vegetables.