Braised Stuffed Rabbit Legs with Walnuts, Prosecco, Dried Cherries and Apricots

Total Time:
2 hr
30 min
1 hr 30 min

4 servings

  • 4 rabbit legs
  • 1/2 cup walnuts
  • 2 cloves garlic, peeled
  • 1/4 cup extra virgin oil plus 4 tablespoons
  • 1 teaspoon chopped fresh rosemary leaves
  • 1 tablespoon freshly ground pepper
  • 2 medium red onions, cut into 1-inch dice
  • 1/4 dried cherries
  • 1/4 cup dried apricots, cut into 1/8th-inch 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 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 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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