Braised Stuffed Rabbit Legs With Walnuts Recipe

• 4 x Rabbit legs
• 1/2 c. Walnuts
• 2 x Garlic cloves
• 1/4 c. Extra-virgin extra virgin olive oil plus
• 4 Tbsp. Extra-virgin extra virgin olive oil
• 1 tsp Minced fresh rosemary leaves
• 1 Tbsp. Freshly-grnd black pepper
• 2 med Red onions cut into 1" dice
• 1/4 c. Dry cherries
• 1/4 c. Dry apricots cut 1/8" julienne
• 1 bot Prosecco wine

1. Remove bones from rabbit legs and butterfly open.
2. In a food processor, blend together walnuts, garlic, extra virgin olive oil, rosemary and pepper till 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/fry pan, heat 4 Tbsp.
6. oil till smoking.
7. Place rabbit legs in pan and saute/fry on all sides.
8. When fully browned, add in onions, cherries and apricots and saute/fry till softened, about 6 to 7 more min.
9. Pour in Prosecco and bring to boil.
10. Lower to a simmer and cover halfway.
11. Cook 50 to 60 min till very tender, turning occasionally.
12. If liquid dissipates, add in 1/4 c. water at a time.
13. Remove rabbit legs and cut the strings.
14. Place on platter, top with cherry mix and serve.
15. This recipe yields 4 servings.
16. Comments: The original recipe title as listed is "Braised Stuffed Rabbit Legs With Walnuts, Proseco, Dry Cherries And Apricots".

rabbit legs, walnuts, garlic, extravirgin extra virgin olive oil plus, extravirgin extra virgin olive oil, rosemary, freshlygrnd black pepper, red onions, cherries, julienne, wine

Taken from cookeatshare.com/recipes/braised-stuffed-rabbit-legs-with-walnuts-90835 (may not work)