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Coniglio Alla Molisana Stewed Rabbit With Sau

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      Title: CONIGLIO ALLA MOLISANA STEWED RABBIT WITH SAU
 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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