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  Recipe Home » Pasta » Coniglio Alla Molisana Stewed Rabbit With Sau
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  Coniglio Alla Molisana Stewed Rabbit With Sau
  Category: Pasta
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 214
Ingredients:
1 large 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 small Sausages, Italian
1/2 cup Oil, olive
Instructions:
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.
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