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

Total Time:
2 hr
Prep:
30 min
Cook:
1 hr 30 min

Yield:
4 servings

CATEGORIES
Ingredients
  • 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
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 1/4 cup water at a time. Remove rabbit legs and cut the strings. Place on platter, top with cherry mixture and serve.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Beer Braised Rabbit with Leek Rosti

    Recipe courtesy of Emeril Lagasse