Coniglio alla molisana (stewed rabbit with sauce)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | large | Rabbit (about 3 1/2 lb) |
| Salt | ||
| Pepper | ||
| 1.00 | Parsley sprig finely chopped | |
| 1.00 | Rosemary sprig finely chopped | |
| ¼ | pounds | Ham, Parma thinly sliced (12 slices) |
| 12.00 | Sage leaves | |
| 6.00 | small | Sausages, Italian |
| ½ | cup | 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.