Braised Stuffed Rabbit Legs With Walnuts
Rabbit Legs Walnuts
Last updated 6/12/2012 1:10:05 AM. Recipe ID 37219. Report a problem with this recipe.
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,
1 tb Freshly ground pepper
2 md Red onions, in 1" dice
1/4 Dried cherries
1/4 c Dried apricots, in 1/8"
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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