Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Veneto X
Save Recipe Print
Total:
2 hr
Prep:
30 min
Cook:
1 hr 30 min
Yield:
4 servings

Ingredients

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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Braised Chicken Thighs and Legs with Tomato

Recipe courtesy of Alex Guarnaschelli

Roasted Leg of Lamb

Recipe courtesy of Alex Guarnaschelli

Braised Short Ribs

Recipe courtesy of Anne Burrell

Texas Braised Brisket

Recipe courtesy of Ree Drummond

Braised Short Ribs

Recipe courtesy of Ree Drummond

Stuffed Shells

Recipe courtesy of Ree Drummond

Spicy Roasted Chicken Legs

Recipe courtesy of Ree Drummond

Stuffed Mushrooms

Recipe courtesy of Giada De Laurentiis

Braised Beef Brisket

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories