Coniglio alla molisana stewed rabbit with sausages

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.

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