Title: Braised stuffed rabbit legs with walnuts
 Categories: New, Text, Import
      Yield: 1 Servings
 
      4    Rabbit legs
    1/2 c  Walnuts
      2    Cloves garlic
    1/4 c  Extra virgin oil, plus 4 T
      1 ts Fresh rosemary leaves,
           -chopped
      1 tb Freshly ground pepper
      2 md Red onions, in 1" dice
    1/4    Dried cherries
    1/4 c  Dried apricots, in 1/8"
           -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
  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