Braised Stuffed Rabbit Legs with Walnuts
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Ingredients
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 |
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Instructions
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's twine.
In a 10- to 12-inch sauté pan, heat 4 tbsp. oil until smoking. Place rabbit legs in pan and sauté on all sides. When fully browned, add onions, cherries and apricots and sauté until softened, 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.
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