Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     rabbit legs
     1/2           cup  walnuts
  2             cloves  garlic
     1/4           cup  extra virgin oil -- plus
  4        tablespoons  olive oil
  1           teaspoon  chopped fresh rosemary leaves
  1         tablespoon  freshly ground pepper
  2             medium  red onions -- cut into 1-inch d
     1/4                dried cherries
     1/4           cup  dried apricots -- cut into
     1/8                th-inch julienne
  1             bottle  prosecco wine

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 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.

Nutritional Information:

278 Calories (kcal); 23g Total Fat; (69% calories from fat); 5g Protein; 17g Carbohydrate; 0mg Cholesterol; 5mg Sodium