Coniglio Alla Molisana Stewed Rabbit With Sausages Recipe - Cooking Index
Coniglio Alla Molisana Stewed Rabbit With Sausages Recipe - Cooking Index
| 1 | Rabbit - (about 3 1/2 lb) (large) | |
| Salt | ||
| Pepper | ||
| 1 | Parsley sprig - finely chopped | |
| 1 | Rosemary sprig - finely chopped | |
| 1/4 lb | 113g / 4oz | Ham - parma |
| Thinly sliced - (12 slices) | ||
| 12 | Sage leaves | |
| 6 | Sausages - italian (small) | |
| 1/2 cup | 118ml | Oil - olive |
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
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