Braised Stuffed Rabbit Legs with Walnuts

Braised Stuffed Rabbit Legs with Walnuts Ingredients

4 Rabbit legs	1 tb Freshly ground pepper
1/2 c Walnuts	2 md Red onions, in 1" dice
2 Cloves garlic	1/4 Dried cherries
1/4 c Extra virgin oil, plus 4 T	1/4 c Dried apricots, in 1/8"
1 ts Fresh rosemary leaves,	1 Bottle Prosecco wine

Instructions for Braised Stuffed Rabbit Legs with Walnuts

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 Recipe by: Molto Mario MB1D20 Posted to MC-Recipe Digest V1 #611 by Sue on May 13, 1997

Main Ingredient: WalnutCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Apricot	Cherries	Garlic	Ground Pepper
Rabbit	Red Onion	Rosemary	Walnut

Stuffed Garlic Onion Red Onion Wine Walnuts

for flavor and categorization

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