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Ingredientes
- 2 Tbsp. Virgin extra virgin olive oil
- Â Â Giblets from rabbit
- Â Â (or possibly 4 ounces of chicken livers)
- 1 bn Scallions thinly sliced
- 10 x Dry prunes soaked for 1 hour in
- Â Â Rose wine
- 2 bn Fresh thyme leaves minced
- 1 x Rabbit - (3 1/2 lbs) cleaned, and
- Â Â dressed by butcher
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/2 c. Honey
Direcciones
- In a 12- to 14-inch saute/fry pan, heat oil till smoking. Add in giblets and saute/fry till cooked through, about 8 to 10 min. Add in scallions, prunes and thyme and remove from heat. Season with salt and pepper and allow to cold.
- Preheat grill with spit device in place.
- Stuff rabbit's stomach cavity with prune mix 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 min. Baste with honey and continue cooking for 15 to 20 min, or possibly till juices run clear when piercing the thickest part of the hind leg. Remove and let rest 5 min. Carve into pcs 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 possibly till juices run clear when the thickest part of the hind leg is pierced.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 4 servings | |
| Calories 282 | |
| Calories from Fat 70 | 25% |
| Total Fat 7.93g | 10% |
| Saturated Fat 1.27g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 22mg | 1% |
| Potassium 362mg | 10% |
| Total Carbs 53.41g | 14% |
| Dietary Fiber 4.0g | 13% |
| Sugars 43.24g | 29% |
| Protein 5.1g | 8% |
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