| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Med02 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Virgin olive oil |
|
|
Giblets from rabbit |
|
|
(or 4 ounces of chicken livers) |
| 1 |
bn |
Scallions; thinly sliced |
| 10 |
|
Dried prunes; soaked for 1 hour in |
|
|
Rose wine |
| 2 |
bn |
Fresh thyme leaves; chopped |
| 1 |
|
Rabbit – (3 1/2 lbs); cleaned, and |
|
|
Dressed by butcher |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1/2 |
c |
Honey |
INSTRUCTIONS
In a 12- 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 sauteed 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. This recipe yields 4 servings.
Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD
NETWORK - (Show # ME-1A11 broadcast 01-12-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
01-15-1998
Recipe by: Mario Batali
Converted by MM_Buster v2.0l.
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