Coniglio Alla Molisana Stewed Rabbit With Sausages
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Coniglio Alla Molisana Stewed Rabbit With Sausages
  Rabbit    Pasta    Italian  
Last updated 6/12/2012 1:17:34 AM. Recipe ID 48017. Report a problem with this recipe.
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      Title: Coniglio alla molisana stewed rabbit with sausages
 Categories: Pasta, Meats, Italian
      Yield: 6 Servings
 
      1 lg Rabbit
           -(about 3 1/2 lb)
           Salt
           Pepper
      1    Parsley sprig
           - finely chopped
      1    Rosemary sprig
           - finely chopped
    1/4 lb Ham, Parma
           - thinly sliced
           - (12 slices)
     12    Sage leaves
      6 sm Sausages, Italian
    1/2 c  Oil, olive
 
  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 degrees for one hour. Turn
  the skewers occasionally, each time brushing with oil.




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Recipe ID 48017 (Apr 03, 2005)

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