Spitroasted rabbit with prunes and honey

Yield: 4 servings

Measure Ingredient
2 tablespoons Virgin olive oil
Giblets from rabbit or 4
ounce Chicken livers
1 bunch Scallions, thinly sliced
10 Dried prunes, soaked 1 hour
In rose wine
2 bunches Chopped fresh thyme leaves
1 Rabbit to 31/2 pounds
Cleaned and dressed by
Butcher
½ cup Honey

In a 12 inch to 14 inch saute pan, heat oil until smoking. Add giblets and saute until cooked through, about 8 to 10 minutes. Add scallions, prunes and thyme and remove from heat. Season with salt and pepper and allow to cool.

Preheat grill with spit device in place.

Stuff rabbit's stomach cavity with prune mixture and sew closed with butcher twine. Thread rabbit on to spit and secure with prong ends.

Season with salt and pepper and place 10 inches above heat and turn on rotisserie. Cook 15 to 20 minutes. Baste with honey and continue cooking for 15 to 20 minutes, or until juices run clear when piercing the thickest part of the hind leg. Remove and let rest 5 minutes.

Carve into pieces and serve with sautéed artichokes.

If no spit is available, you can roast the rabbit in the oven at 350 degrees for 1 hour or until juices run clear when the thickest part of the hind leg is pierced.

Yield: 4 servings

MEDITERRANEAN MARIO SHOW #ME1A11

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