Braised Stuffed Rabbit Legs with Walnuts

• 4 rabbit legs
• 1/2 cup walnuts
• 2 cloves garlic
• 1/4 cup extra-virgin olive oil
• 4 tbsp. extra-virgin olive oil
• 1 tsp. chopped fresh rosemary leaves
• 1 tbsp. freshly ground black pepper
• 2 md. red onions, cut into 1-inch dice
• 1/4 cup dried cherries
• 1/4 cup dried apricots, cut into 1/8-inch julienne
• 1 bottle prosecco wine

1. Remove bones from rabbit legs and butterfly open.
2. In a food processor, blend together walnuts, garlic, olive oil, rosemary and pepper until a paste is formed.
3. Divide paste among 4 rabbit legs and roll each leg up.
4. Tie each leg securely with butcher's twine.
5. In a 10- to 12-inch saute pan, heat 4 tbsp.
6. oil until smoking.
7. Place rabbit legs in pan and saute on all sides.
8. When fully browned, add onions, cherries and apricots and saute until softened, 6 to 7 more minutes.
9. Pour in prosecco and bring to boil.
10. Lower to a simmer and cover halfway.
11. Cook 50 to 60 minutes until very tender, turning occasionally.
12. If liquid dissipates, add 1/4 cup water at a time.
13. Remove rabbit legs and cut the strings.
14. Place on platter, top with cherry mixture and serve.

rabbit legs, walnuts, garlic, extravirgin olive oil, extravirgin olive oil, rosemary, freshly ground black pepper, red onions, dried cherries, dried apricots, prosecco wine

Taken from www.foodgeeks.com/recipes/5210 (may not work)