Recipe - Coniglio Alla Barese (Rabbit Bari Style)

1 lg Rabbit
(about 3 One half lb)
Salt
Pepper
1 Parsley sprig
finely chopped
1 Rosemary sprig
finely chopped
One fourth pound Ham, Parma
thinly cut or sliced up
(12 slices)
12 Sage leaves
6 small Sausages, Italian
One half cup 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 evensized 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip