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Ingredients
- Several handfuls of rosemary, oregano and marjoram twigs
- 1 3 lb rabbit, deboned
- 1 lb hot italian pork sausage, cut into 1" pieces
- 1 tbsp chopped fresh arsley
- 1 tbsp chopped fresh rosemary
- salt and pepper, to taste
- 12 thin slices of prosciutto crudo
- 12 large sage leaves
- extra-virgin olive oil
Preparation
Step 1
Prepare a grill over low flame. Toss the herb twigs into the smoker or wood chip receptacle of the grill.
Cut the rabbit meat into 12 large pieces. Place the pieces in a large bowl with the parsley and rosemary, and season with salt and pepper.
Lay each piece of rabbit onto a piece of prosciutto and roll it up. Skewer the rollup with a sage leaf and sausage piece, and continue until all ingredients are on the skewers.
Brush skewers with oil and place on the grill. Cook, turning occasionally, until brown and cooked through. Baste continuously with the oil.