Recipe - Braised Stuffed Rabbit Legs With Walnuts

4 Rabbit legs
One half cup Walnuts
2 Cloves garlic
One fourth cup Extra virgin oil, plus 4 T
1 teaspoon Fresh rosemary leaves,
chopped
1 tablespoon Freshly ground pepper
2 md Red onions, in 1" dice
One fourth Dried cherries
One fourth cup Dried apricots, in 1/8"
julienne
1 Bottle Prosecco wine

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 12inch 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 One fourth cup water at a time. Remove rabbit legs and cut the
strings. Place on platter, top with cherry mixture and serve.

Yield: 4 servings

Recipe by: Molto Mario MB1D20 Posted to MCRecipe Digest V1 #611 by Sue
suechef@sover.net on May 13, 1997