Side Pannel
Coniglio Alla Molisana Stewed Rabbit with Sausages
Coniglio Alla Molisana Stewed Rabbit with Sausages
- Recipe Submitted by ADMIN on 09/26/2007
Category: Italian, Pasta, Meat
Ingredients List
- 1 lg Rabbit
- -(about 3 1/2 lb)
- Salt
- Pepper
- 1 Parsley sprig
- - finely chopped
- 1 Rosemary sprig
- - finely chopped
- 1/4 lb Ham, Parma
- - thinly sliced
- - (12 slices)
- 12 Sage leaves
- 6 sm Sausages, Italian
- 1/2 c 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.
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.
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