Yield: 6 servings
Measure | Ingredient |
---|---|
1 large | Rabbit (about 3 1/2 lb) |
\N \N | Salt |
\N \N | Pepper |
1 \N | Parsley sprig finely chopped |
1 \N | Rosemary sprig finely chopped |
¼ pounds | Ham, Parma thinly sliced (12 slices) |
12 \N | Sage leaves |
6 smalls | Sausages, Italian |
½ cup | 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.