Simple Roasted Rabbit Quarters

Being the camp chef, I was once asked to cook a few rabbits we took one afternoon. This is what I threw together from stuff at the camphouse. It turned into an all-time camphouse favorite.

1 3-lb. rabbit

2 teaspoons salt

1 tablespoon black pepper

1/4 cup bacon grease

4 tablespoons sugar

1 white onion, chopped

2 cups ketchup

1 clove of garlic, chopped

Dash of Worcestershire sauce

4 Yukon Gold potatoes

4 carrots

1 cup water

Preheat oven to 350 degrees. Cut the rabbit into quarters. Season with salt and pepper. Heat the grease in cast iron skillet on medium-high heat. Add the rabbit quarters and brown on all sides. Leave the potatoes whole and cut the carrots into two-inch lengths. Place the rabbit and vegetables in a baking dish. In a separate bowl, mix the sugar, onion, ketchup, garlic, Worcestershire sauce and water and pour over the rabbit and vegetables. Bake for an hour and a half in oven, basting occasionally.