Braised Stuffed Rabbit Legs with Walnuts, Prosecco, Dried Cherries and Apricots
Braised Stuffed Rabbit Legs with Walnuts, Prosecco, Dried Cherries and Apricots might be just the side dish you are searching for. This recipe serves 4. One serving contains 1558 calories, 221g of protein, and 46g of fat. If you have prosecco wine, cherries, rabbit legs, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes roughly 2 hours.
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.