Coniglio Alla Molisana - Stewed Rabbit with Sausages

From the rugged hills of Molise comes this spectacular rabbit dish that’s equal parts rustic and refined.

Boneless rabbit gets cut into pieces, seasoned with parsley and rosemary, then each piece is wrapped in a thin slice of Parma ham and rolled tight.

Threaded onto skewers with fresh sage leaves and whole Italian sausages, the rolls get brushed with olive oil and grilled (ideally over charcoal) or roasted in the oven.

The ham bastes the rabbit as it cooks, keeping it moist while the sage perfumes everything with its earthy, slightly peppery scent.

This is the kind of dish that makes a backyard cookout feel like a feast in the Italian countryside.

Chef Tips

• Bone the rabbit carefully, keeping pieces as large as possible so they’re easy to roll and stay intact on the skewers.
• Flatten each piece gently before wrapping with ham. Even thickness means even cooking.
• If grilling, keep the heat moderate and turn the skewers often, brushing with olive oil each time to prevent drying.
• The oven method at a low temperature for an hour is more forgiving and still delivers juicy, tender results.