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1
Preheat the oven to 400F.
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2
In an ovenproof saute pan, heat the butter over medium-high heat.
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3
Add the potatoes, cut-side down, and cook for about 5 minutes, or until they begin to brown.
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4
Add the pancetta, rosemary, and garlic and toss to combine.
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5
Place the pan in the oven and roast until the potatoes are tender and the pancetta is crisp, 10 to 12 minutes.
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6
Remove from the oven, discard the rosemary, and place the potatoes, garlic, and pancetta on paper towels to drain the excess fat.
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7
Reserve.
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8
To prepare the rabbits, using a sharp knife, begin by removing the front legs at the joint and set aside.
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9
Next, slice off the loins, or the strips of meat that run along the backbone of each rabbit.
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10
Slice each loin into rough 1-inch chunks and reserve.
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11
Finally, debone the back legs, cutting the meat off the bone in pieces about the same size as the loin slices.
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12
Keep the leg meat separate from the pieces of loin.
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13
Season all the rabbit pieces with salt and pepper.
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14
In a cast-iron skillet, heat the olive oil over medium heat.
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15
Add the front legs and back leg pieces and brown very well, turning frequently, 4 to 5 minutes.
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16
When the rabbit legs are mahogany, add the loin pieces and sear on both sides.
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17
Remove immediately and place on the plate with the potatoes, allowing the residual heat to finish cooking the meat.
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18
When ready to serve, return the rabbit meat to the skillet along with the potatoes, pancetta, and garlic.
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19
Cook until the potatoes are heated through.
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20
Add the parsley, toss, and serve from the pan.
