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Name: Spit-Roasted Rabbit with Prunes And Honey
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: 10 Dried prunes; soaked for 1; 1 Rabbit - (3 1/2 lbs);; 1 bn Scallions; thinly sliced; 2 bn Fresh thyme leaves; chopped; Salt to taste; Rose wine; Giblets from rabbit; Black Pepper freshly ground; Dressed by butcher; 2 tb Virgin olive oil; 1/2 c Honey; (or 4 ounces of chicken

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INGREDIENTS

10 Dried prunes; soaked for 1
1 Rabbit - (3 1/2 lbs);
1 bn Scallions; thinly sliced
2 bn Fresh thyme leaves; chopped
Salt ; to taste
Rose wine
Giblets from rabbit
Black Pepper ; freshly ground
Dressed by butcher
2 tb Virgin olive oil
1/2 c Honey
(or 4 ounces of chicken

Servings

INSTRUCTIONS

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 - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 01-15-1998 Recipe by: Mario Batali

NOTES

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Spit-Roasted Rabbit with Prunes And Honey

10 Dried prunes; soaked for 1
1 Rabbit - (3 1/2 lbs);
1 bn Scallions; thinly sliced
2 bn Fresh thyme leaves; chopped
 Salt to taste
 Rose wine
 Giblets from rabbit
 Black Pepper freshly ground
 Dressed by butcher
2 tb Virgin olive oil
1/2 c Honey
 (or 4 ounces of chicken

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 - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    01-15-1998    Recipe by: Mario Batali

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Nutrition

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Serving Size: 1 Serving (28g)
Recipe Makes: 4 servings

Calories: 124
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 124

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