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Braised Stuffed Rabbit Legs with Walnuts
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
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
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