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
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|Serving Size: 1 Serving (73g)|
|Recipe Makes: 1 Servings|
|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 %|
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Calories per serving: 411
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