Braised Stuffed Rabbit Legs with Walnuts

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

4 rabbit legs
1/2 cup walnuts
2 cloves garlic
1/4 cup plus 4 tbsp. extra-virgin olive oil
1 tsp. chopped fresh rosemary leaves
1 tbsp. freshly ground black pepper
2 med. 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

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 sautépan, 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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Tagged: italian, rabbit add tags

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