Spitroasted rabbit with prunes and honey
4 servings
Ingredients
| Quantity | 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 |
Directions
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