Re: Bunny Parmesan Bites
Actually, this isn't too far off from a good Italian recipe. Minus the rock and bashing of the skull....lol.
This is from the Abruzzo region.
A rabbit weighing about 3 pounds (1.5 k), dressed, skinned, beheaded, and chopped into pieces
For the Marinade:
Dry white wine
2 sprigs of fresh rosemary
Salt and pepper
For the Cooking:
Thin slices of cured lard or pancetta
Mild sausage, cut into rounds
Set the rabbit pieces to marinate the night before in wine to cover, seasoning them with the rosemary and a little salt and pepper. The next day drain the pieces well, wrap them in slices of lard or pancetta, and skewer them, separating the pieces of rabbit with bay leaves and rounds of sausage.
Normally I like to make a cup up of virgin olive oil, garlic and basil in order to baste the pieces of meat while cooking. Thumper is a dry meat to begin with.
Last edited by 83-Steelers-43; 07-09-2006 at 09:59 AM.