Title: Coniglio Alla Molisana Stewed Rabbit with Sauce
Categories: Pasta Meat Ethnic
Yield: 6 Servings
| 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 |
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.