Coniglio Alla Molisana - Stewed Rabbit with Sausages
- 3 1/2 pound rabbit
- 1 x salt
- 1 x black pepper
- 1 each parsley sprigs finely chopped
- 1 each rosemary sprigs finely chopped
- 1/4 pound ham parma, thinly sliced into 12
- 12 each sage leaves
- 6 small italian sausage
- 1/2 cup olive oil
- 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 350F (180C) for one hour.
- Turn the skewers occasionally, each time brushing with oil.
rabbit, salt, black pepper, parsley, rosemary, ham parma, sage, italian sausage, olive oil
Taken from recipeland.com/recipe/v/coniglio-alla-molisana-stewed-r-37570 (may not work)