| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Virgin olive oil |
|
|
Giblets from rabbit; or |
| 4 |
oz |
Chicken livers |
| 1 |
bn |
Scallions; thinly sliced |
| 10 |
|
Dried prunes; soaked 1 hour in rose wine |
| 2 |
bn |
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
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”