| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Pasta, Meats, Italian |
6 |
Servings |
INGREDIENTS
| 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 |
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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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