Ingredients
1 large rabbit (about 3 1/2 lb)
1 salt
1 pepper
1 parsley sprig finely chopped
1 rosemary sprig finely chopped
1/4 lb ham, parma thinly sliced (12 slic, es)
12 sage leaves
6 small sausages, italian
1/2 cup oil, olive
Directions
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.
Servings: 6 servings
Coniglio Alla Molisana Stewed Rabbit With Sau Recipe brought to you by Recipe Ideas
Categories: Meat; Soup; Stew; Wild Game
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Historians have found proof that recipes existed back into the distant past, in truth as far into history as the early Egyptians, and maybe even further. Interesting though that maybe, in the main part, these ancient recipes were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
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We hope you enjoy this Coniglio Alla Molisana Stewed Rabbit With Sau recipe.
