Braised Stuffed Rabbit Legs
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Braised Stuffed Rabbit Legs
  Rabbit    Legs  
Last updated 6/12/2012 12:59:18 AM. Recipe ID 22246. Report a problem with this recipe.
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      Title: Braised stuffed rabbit legs
 Categories: Molto
      Yield: 4 Servings
      4    Rabbit legs
    1/2 c  Walnuts
      2    Cloves garlic
    1/4 c  Extra virgin oil plus 4
      1 ts Chopped fresh rosemary
      1 tb Freshly ground pepper
      2 md Red onions, cut into 1-inch
    1/4    Dried cherries
    1/4 c  Dried apricots, cut into
    1/8    Th-inch julienne
      1    Bottle Prosecco wine
  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
  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

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Recipe ID 22246 (Apr 03, 2005)

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