Title: Coniglio Alla Molisana Stewed Rabbit with Sausages
Categories: Pasta Rabbit Italian Meat
Yield: 6 Servings

INGREDIENTS
1	lg	Rabbit (about 3 1/2 lb)
		Salt
		Pepper
1		Parsley sprig finely chopped
1		Rosemary sprig finely chopped
1/4	lb	Ham, Parma thinly sliced (12 slices)
12		Sage leaves
6	sm	Sausages, Italian
1/2	c	Oil, olive

=========================== > Directions < ==========================

Bone the rabbit carefully, keeping the pieces of meat as large as possible. Wipe the rabbit meat with a damp cloth. Cut it into 12 even-sized pieces, flatten them out lightly, and season with salt, pepper and a little finely chopped parsley and rosemary. Put a slice of ham on each slice of rabbit and roll up tightly.

Take 6 skewers. Thread a roll of rabbit, 1 sage leaf, 1 sausage, another rabbit roll and another sage leaf on to each skewer. Brush the skewers with oil and broil (grill), over charcoal if possible, or on a rack placed as close as possible to the source of heat. Alternatively, the skewers can also be baked in a slow oven at 350 degrees for one hour. Turn the skewers occasionally, each time brushing with oil.

======================> Notes and Credits <==========================

Source: "Italian Regional Cooking", translated by Maria Langdale and Ursula Whyte, Bonanza Books

[shared by Dorothy Hair Davis 4/94] --- þ DeLuxeý/386 1.25 #95sa þ þ RNET 2.00q: ILink: Space BBS þ Menlo Park, CA - 415-323-4193 D/S 16.8 =========================================================================== BBS: Synapse BBS Date: 04-03-94 (09:31) Number: 16762 From: DOROTHY HAIR Refer#: NONE To: ALL Recvd: NO Subj: MM Serrano and Ginger Cus Conf: (936) L-Cuisine

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