Spitroasted Rabbit With Prunes And Honey Recipe

Spitroasted Rabbit With Prunes And Honey Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
2 tbsp: Virgin olive oil,
Giblets from rabbit or 4,
oz Chicken livers,
1 bunch: Scallions, thinly sliced
10: Dried prunes, soaked 1 hour
In rose wine,
2 bunch: Chopped fresh thyme leaves,
1: Rabbit to 31/2 pounds,
Cleaned and dressed by,
Butcher,
1/2 cup: Honey,

Directions:

In a 12 inch to 14 inch 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 rabbits 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 saut

ed 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.

Yield: 4 servings

MEDITERRANEAN MARIO SHOW #ME1A11


Source from luhu.jp