Roasted Bacon-Wrapped Rabbit

• 1 (2 1/2-to-3 pound) rabbit, cut into 8 to 10 pieces (see note)
• 1/2 cup sherry vinegar
• 1 tablespoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon fennel seeds, crushed
• 1 teaspoon coriander seeds, crushed
• 2 bay leaves, broken into flakes
• 4 branches fresh thyme
• 4 to 6 cloves garlic, crushed
• 8 to 10 slices (1/2 to 3/4 pound) thinly sliced bacon

1. Put everything except the bacon in a sealable plastic bag.
2. Seal the bag, shake to distribute the seasonings and refrigerate for 8 to 24 hours.
3. Thirty minutes before dinner, preheat the oven to 450 degrees.
4. Quickly rinse the spices off the rabbit with cold water.
5. Blot the pieces completely dry with paper towels, then blot the bacon dry.
6. Wrap each rabbit piece in a slice of bacon and place them seam-side down on a rimmed baking sheet or in a shallow roasting pan or a large ovenproof skillet.
7. (The flat pieces below the rabbits ribs, known as the flap, can be rolled up and then wrapped.)
8. Roast until the bacon crisps and the rabbit is no longer pink, 25 to 30 minutes.
9. It is impossible to imagine this as anything other than finger food (maybe with some roasted potatoes).

rabbit, sherry vinegar, kosher salt, freshly ground black pepper, fennel seeds, coriander seeds, bay leaves, thyme, garlic, bacon

Taken from cooking.nytimes.com/recipes/1012470 (may not work)