Preparation:
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 sauté pan, heat 4 tablespoons 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, 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.
Comments: The original recipe title as listed is "Braised Stuffed Rabbit Legs With Walnuts, Proseco, Dried Cherries And Apricots".
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-1D20 |
