Tuscan Stlye Rabbit
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon fresh rosemary or 1/2 teaspoon dried
1/4 teaspoon ground black pepper
2 pounds rabbit pieces
Grate the rind from the lemon. Place in a 9" x 13" baking dish with the juice from the lemon, oil, garlic, rosemary and pepper. Add the rabbit and turn the pieces to coat all sides. Cover and refrigerate for several hours or overnight.
Turn the pieces occasionally. Bake the rabbit uncovered at 400 degrees for about 25 minutes. Turn the pieces frequently and baste with pan juices until the rabbit is tender and the juices run clear when you pierce the meat with a fork. If desired, broil the meat for a few minutes to achieve a light brown color.