Coniglio Alla Molisana - Stewed Rabbit with Sausages
parma, thinly sliced into 12
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℉ (180℃) for one hour.
Turn the skewers occasionally, each time brushing with oil.