Roast Rabbit

Description
In Romanian: Friptura de iepure

Ingredients

 * Back and hind legs of one rabbit,
 * salt,
 * Bacon,
 * garlic,
 * lard,
 * 1 tablespoon vinegar

Directions

 * 1) After taking the meat out of the marinade, wash with cold water, rub with salt and let sit for approx. 1 hour.
 * 2) Then dry and interlard with pieces of Bacon and garlic cloves.
 * 3) Grease a pan with lard, set the meat inside, pour 1/2 cup water, add a little salt and a tablespoon of vinegar or better yet 1/2 cup wine.
 * 4) Place 1 tablespoon lard over the meat and roast at medium heat, taking care to baste every 10–15 minutes with the pan drippings.
 * 5) When ready, slice, arrange on the platter and pour the pan dripping over the meat.
 * 6) If there is too little sauce, after the meat is removed, add 2 tablespoons of water and let come to a boil on top of the range.
 * 7) The sauce may be served separately in a gravy boat.
 * 8) Serve the meat with beet salad.