1 rabbit
1 cup of white wine vinegar
Sage in large quantities
4 branches of rosemary
3 tablespoons of minced parsley
Parma ham
12 sausages of pork, not too large
Olive oil
Salt
Pepper

Stewed rabbit with sausages

Preparation

Prepare a marinade by mixing in a large ovenproof dish an equal amount of vinegar and water, adding a dozen sage leaves, a couple of sprigs of rosemary and a pinch of salt and pepper.

Take the rabbit and after having it boned, cut type stew and let marinate for a whole day, turning occasionally.
Once drained, salt and pepper the rabbit pieces and add a little of chopped parsley and rosemary.

Wrap each rabbit morsel in half slice of ham and then form kebabs together with sausages (cut into pieces), by alternating sage between a piece of meat to another.

Grill the kebabs adding occasionally olive oil and serve hot.