| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 4 | Rabbit legs | |
| 1/2 | c | Walnuts |
| 2 | Cloves garlic | |
| 1/4 | c | Extra virgin oil, plus 4 T |
| 1 | ts | Fresh rosemary leaves, chopped |
| 1 | tb | Freshly ground pepper |
| 2 | md | Red onions, in 1" dice |
| 1/4 | Dried cherries | |
| 1/4 | c | Dried apricots, in 1/8" julienne |
| 1 | Bottle Prosecco wine |
INSTRUCTIONS
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. Yield: 4 servings Recipe by: Molto Mario MB1D20 Posted to MC-Recipe Digest V1 #611 by Sue <suechef@sover.net> on May 13, 1997
A Message from our Provider:
“When I grow up, I want to be like Jesus.”