Spitroasted Rabbit With Prunes And Honey
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 4 | Servings | ||
INGREDIENTS
| 2 | T | Virgin olive oil |
| Giblets from rabbit, or | ||
| 4 | oz | Chicken livers |
| 1 | Scallions, thinly sliced | |
| 10 | Dried prunes, soaked 1 hour | |
| in rose wine | ||
| 2 | Chopped fresh thyme leaves | |
| 1 | Rabbit, 31/2 Pounds | |
| cleaned and dressed by | ||
| butcher | ||
| 1/2 | c | Honey |
INSTRUCTIONS
In a 12 inch to 14 inch saute pan, heat oil until smoking. Add giblets and saute 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. Yield: 4 servings Notes: Recipes for #ME1A11 Copyright Mario Batali 1997. All rights reserved. Recipe by: MEDITERRANEAN MARIO #ME1A11 Posted to MC-Recipe Digest V1 #1023 by Sue <suechef@sover.net> on Jan 19, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 129
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 1.7mg
Potassium: 22mg
Carbohydrates: 34.9g
Fiber: <1g
Sugar: 34.8g
Protein: <1g