Spitroasted Rabbit With Prunes And Honey
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Spitroasted Rabbit With Prunes And Honey
  Rabbit    Honey  
Last updated 6/12/2012 12:59:40 AM. Recipe ID 22667. Report a problem with this recipe.
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      Title: Spitroasted rabbit with prunes and honey
 Categories: Mario
      Yield: 4 Servings
 
      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 to 31/2 pounds
           Cleaned and dressed by
           Butcher
    1/2 c  Honey
 
  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
  




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Recipe ID 22667 (Apr 03, 2005)

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