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Name: Braised Stuffed Rabbit Legs with Walnuts
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 Garlic; 1 Bottle Prosecco wine; 4 Rabbit legs; 1 tb Black Pepper freshly ground; 1 ts Fresh rosemary leaves,; 1/4 c Extra virgin oil, plus 4 T; 1/4 Dried cherries; 1/4 c Dried apricots, in 1/8"; 1/2 c Walnuts; 2 md Red onions, in 1" dice

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INGREDIENTS

2 Garlic
1 Bottle Prosecco wine
4 Rabbit legs
1 tb Black Pepper ; freshly ground
1 ts Fresh rosemary leaves,
1/4 c Extra virgin oil, plus 4 T
1/4 Dried cherries
1/4 c Dried apricots, in 1/8"
1/2 c Walnuts
2 md Red onions, in 1" dice

Servings

INSTRUCTIONS

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

NOTES

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Braised Stuffed Rabbit Legs with Walnuts

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

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  <suechef@sover.net> on May 13, 1997

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Nutrition

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Serving Size: 1 Serving (73g)
Recipe Makes: 1 Servings

Calories: 411
Calories from Fat: 346 (84%)

Amt Per Serving		% DV

	Total Fat 38.4g	51 %
	Saturated Fat 3.7g	18 %
	Monounsaturated Fat 5.3g
	Polyunsanturated Fat 27.7g
Cholesterol 0mg		0 %
Sodium 5.4mg		0 %
Potassium 372.5mg		10 %
Total Carbohydrate 14.8g		4 %
	Dietary Fiber 5.8g	23 %
	Sugars, other 8.9g
Protein 10.1g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 411

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