Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         rabbit -- (about 3 1/2 lb)
                        salt
                        pepper
   1                    parsley sprig -- finely chopped
   1                    rosemary sprig -- finely chopped
     1/4  pound         ham -- parma
                        thinly sliced -- (12 slices)
  12                    sage leaves
   6      small         sausages -- italian
     1/2  cup           oil -- olive

Preparation:

Bone the rabbit carefully, keeping the pieces of meat as large as possible. Wipe the rabbit meat with a damp cloth. Cut it into 12 even-sized pieces, flatten them out lightly, and season with salt, pepper and a little finely chopped parsley and rosemary. Put a slice of ham on each slice of rabbit and roll up tightly. Take 6 skewers. Thread a roll of rabbit, 1 sage leaf, 1 sausage, another rabbit roll and another sage leaf on to each skewer. Brush the skewers with oil and broil (grill), over charcoal if possible, or on a rack placed as close as possible to the source of heat. Alternatively, the skewers can also be baked in a slow oven at 350F for one hour. Turn the skewers occasionally, each time brushing with oil. Source: "Italian Regional Cooking", translated by Maria Langdale and Ursula Whyte, Bonanza Books