| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 4 | Rabbit legs | |
| 1/2 | c | Walnuts |
| 2 | Cloves garlic | |
| 1/4 | c | Extra virgin oil, plus 4 T |
| 1 | t | Fresh rosemary leaves |
| chopped | ||
| 1 | T | Freshly ground pepper |
| 2 | 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
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Nutrition (calculated from recipe ingredients)
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Calories: 1481
Calories From Fat: 370
Total Fat: 44.3g
Cholesterol: 0mg
Sodium: 753.5mg
Potassium: 1413.8mg
Carbohydrates: 274.9g
Fiber: 31.6g
Sugar: 20.1g
Protein: 27.5g