Braised stuffed rabbit legs

4 servings

Ingredients

Quantity Ingredient
4 Rabbit legs
½ cup Walnuts
2 Cloves garlic
¼ cup Extra virgin oil plus 4
Tablespoons
1 teaspoon Chopped fresh rosemary
Leaves
1 tablespoon Freshly ground pepper
2 mediums Red onions, cut into 1-inch
Dice
¼ Dried cherries
¼ cup Dried apricots, cut into
⅛ Th-inch julienne
1 Bottle Prosecco wine

Directions

Remove bones from rabbit legs and butterfly open.

In a food processor, blend together walnuts, garlic, olive oil, rosemary and pepper until a paste is formed. Divide paste among 4 rabbit legs and roll each leg up. Tie each leg securely with butcher twine.

In a 10 to 12-inch saute pan, heat 4 tablespoons oil until smoking.

Place rabbit legs in pan and saute on all sides. When fully browned, add onions, cherries and apricots and saute until softened, about 6 to 7 more minutes. Pour in Prosecco and bring to boil. Lower to a simmer and cover halfway. Cook 50 to 60 minutes until very tender, turning occasionally. If liquid dissipates, add ¼ cup water at a time. Remove rabbit legs and cut the strings. Place on platter, top with cherry mixture and serve.

Yield: 4 servings

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