Recipe - Spit-Roasted Rabbit With Prunes And Honey

2 tablespoon Virgin olive oil
Giblets from rabbit
(or 4 ounces of chicken
livers)
1 bn Scallions; thinly cut or sliced up
10 Dried prunes; soaked for 1
hour in
Rose wine
2 bn Fresh thyme leaves; chopped
1 Rabbit (3 One half lbs);
cleaned, and
Dressed by butcher
Salt; to taste
Freshlyground black pepper;
to taste
One half cup Honey

In a 12 to 14inch 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 sauteed 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. This recipe yields 4