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Rabbit: Braised Stuffed Rabbit Legs

Source of Recipe

Molto Mario


List of Ingredients

4 Rabbit legs
1/2 c Walnuts
2 Cloves garlic
1/4 c Extra virgin oil plus 4 Tablespoons
1 t Chopped fresh rosemary Leaves
1 tb Freshly ground pepper
2 md Red onions, cut into 1-inch Dice
1/4 Dried cherries
1/4 c Dried apricots, cut into
1/8 Th-inch julienne
1 Bottle Prosecco wine


Recipe

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 1/4 cup water at a time. Remove rabbit legs and cut the strings. Place on platter, top with cherry mixture and serve. Yield: 4 servings