Skewered Rabbit with Sausages (Abruzzo)

Meat

Ingredients

Large rabbit - about 3 1/2 pounds

Salt and pepper

Parsley, finely chopped - 1 sprig

Rosemary, finely chopped - 1 sprig

Parma ham, thinly sliced - 12 slices - 1/4 pound

Sage - 12 leaves

Italian sausages - 6 small

Olive oil - 1/2 cup

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 each skewer. Brush the skewers with oil and broil, 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 (350F) for about 1 hour. Turn the skewers occasionally, each time brushing with oil.

Serves 6