Coniglio Alla Molisana - Stewed Rabbit with Sausages

1. 1

   Bone the rabbit carefully, keeping the pieces of meat as large as possible.

2. 2

   Wipe the rabbit meat with a damp cloth.

3. 3

   Cut it into 12 even-sized pieces, flatten them out lightly, and season with salt, pepper and a little finely chopped parsley and rosemary.

4. 4

   Put a slice of ham on each slice of rabbit and roll up tightly.

5. 5

   Take 6 skewers.

6. 6

   Thread a roll of rabbit, 1 sage leaf, 1 sausage, another rabbit roll and another sage leaf on to each skewer.

7. 7

   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.

8. 8

   Alternatively, the skewers can also be baked in a slow oven at 350F (180C) for one hour.

9. 9

   Turn the skewers occasionally, each time brushing with oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.