1 lg Rabbit

           -(about 3 1/2 lb)
           Salt
           Pepper
      1    Parsley sprig

           - finely chopped
      1    Rosemary sprig

           - finely chopped
    1/4 lb Ham, Parma

           - thinly sliced
           - (12 slices)
     12    Sage leaves

      6 sm Sausages, Italian

    1/2 c  Oil, olive

  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 350 degrees for one hour.  Turn the skewers occasionally,
  each
  time brushing with oil.