Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   virgin olive oil
                        giblets from rabbit
                        (or 4 ounces of chicken livers)
   1      bunch         scallions -- thinly sliced
  10                    dried prunes -- soaked for 1 hour
                        -- in
                        rose wine
   2      bunches       fresh thyme leaves -- chopped
   1                    rabbit - -- (3 1/2 lbs),
                        -- cleaned, and
                        dressed by butcher
                        salt -- to taste
                        freshly-ground black pepper -- to taste
     1/2  cup           honey

Preparation:

In a 12- to 14-inch sauté pan, heat oil until smoking. Add giblets and sauté 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. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A11