Coniglio Alla Molisana Stewed Rabbit with Sausages 1 lg Rabbit (about 3 1/2 lb)
Salt
Pepper
1 Parsley sprig finely chopped
1 Rosemary sprig finely chopped
1/4 lb Ham, Parma thinly sliced (12 slices)
12 Sage leaves
6 sm Sausages, Italian
1/2 c 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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