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

1. Bone the rabbit carefully, keeping the pieces of meat as large as possible.
2. Wipe the rabbit meat with a damp cloth.
3. Cut it into 12 even-sized pieces, flatten them out lightly, and season with salt, pepper and a little finely chopped parsley and rosemary.
4. Put a slice of ham on each slice of rabbit and roll up tightly.
5. Take 6 skewers.
6. Thread a roll of rabbit, 1 sage leaf, 1 sausage, another rabbit roll and another sage leaf on to each skewer.
7. 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.
8. Alternatively, the skewers can also be baked in a slow oven at 350F (180C) for one hour.
9. 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)