Coniglio Alla Molisana Stewed Rabbit With Sausages
Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 6
 

Ingredients:

1 large rabbit -- (about 3 1/2 lb)
1/4 teaspoon salt
1/4 teaspoon pepper
1 bunch parsley sprig -- finely chopped
1 bunch rosemary sprig -- finely chopped
1/4 pound ham -- parma
12 bunch sage leaves
6 small sausages -- italian
1/2 cup oil -- olive
 

Preparation:

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 for one hour. Turn the skewers occasionally, each time brushing with oil. Source: "Italian Regional Cooking", translated by Maria Langdale and Ursula Whyte, Bonanza Books