Braised stuffed rabbit legs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Rabbit legs | |
| ½ | cup | Walnuts |
| 2 | Cloves garlic | |
| ¼ | cup | Extra virgin oil plus 4 |
| Tablespoons | ||
| 1 | teaspoon | Chopped fresh rosemary |
| Leaves | ||
| 1 | tablespoon | Freshly ground pepper |
| 2 | mediums | Red onions, cut into 1-inch |
| Dice | ||
| ¼ | Dried cherries | |
| ¼ | cup | Dried apricots, cut into |
| ⅛ | Th-inch julienne | |
| 1 | Bottle Prosecco wine | |
Directions
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 ¼ 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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