Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  virgin olive oil
                        rabbit giblets -- or 4 oz chick
  1              bunch  scallions -- thinly sliced
  10                    dried prunes -- soaked 1 hour in
                        -- rose wine
  2            bunches  chopped fresh thyme leaves
  1                     rabbit -- (to 3-1/2-pounds)
                        -- cle
     1/2           cup  honey
                        n livers
                        ned and dressed by butcher

Preparation:

In a 12 inch 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 rabbit's 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 saut‚ed 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.

Nutritional Information:

317 Calories (kcal); 10g Total Fat; (27% calories from fat); 12g Protein; 48g Carbohydrate; 32mg Cholesterol; 26mg Sodium