In a 12- 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 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 servings. Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A11 broadcast 01-12-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net 01-15-1998 Recipe by: Mario Batali
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|Serving Size: 1 Serving (28g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 61 (49%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 1mg||0 %|
|Potassium 12.7mg||0 %|
|Total Carbohydrate 17.5g||5 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 17.5g|
|Protein 0.1g||0 %|
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Calories per serving: 124
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