| 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.”