Spitroasted Rabbit with Prunes and Honey
| Yield: | 4 Servings |
| Categories: |
| 2 | tb | Virgin olive oil |
| Giblets from rabbit; or | ||
| 4 | oz | Chicken livers |
| 1 | bn | Scallions; thinly sliced |
| 10 | Dried prunes; soaked 1 hour in rose wine | |
| 2 | bn | Chopped fresh thyme leaves |
| 1 | Rabbit (31/2 Pounds); cleaned and dressed by butcher | |
| 1/2 | c | Honey |
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