Roast Rabbit

Pat the rabbit back and hind legs dry with paper towels and season generously with salt on both sides.

Chop the bacon into small pieces and mince the garlic clove finely.

Heat the lard in a large cast-iron skillet or roasting pan over medium-high heat until shimmering.

Add the bacon pieces to the hot lard and cook until the fat renders and the bacon begins to crisp, about 3-4 minutes.

Place the rabbit legs skin-side down in the skillet with the rendered bacon fat, searing until the skin is golden brown, approximately 5 minutes per side.

Scatter the minced garlic over the rabbit pieces and stir briefly to distribute evenly.

Pour the vinegar over the rabbit, then transfer the skillet to a preheated 375°F (190°C) oven.

Roast the rabbit for approximately 60 minutes, basting every 15 minutes with the pan juices, until the meat is tender and the internal temperature reaches 160°F (71°C).

Remove from the oven and let rest for 5 minutes before serving, spooning the pan juices and crispy bacon over the rabbit.