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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	275.98 Kcal (1155 kJ)
Calories from fat	217.48 Kcal
		% Daily Value*
Total Fat	24.16g	37%
Sodium	4.27mg	0%
Potassium	287.83mg	6%
Total Carbs	13.35g	4%
Sugars	6.76g	27%
Dietary Fiber	3.26g	13%
Protein	4.82g	10%
Vitamin C	4.8mg	8%
Iron	0.9mg	5%
Calcium	37.6mg	4%

Amount Per 100 g
Calories	283.2 Kcal (1186 kJ)
Calories from fat	223.17 Kcal
		% Daily Value*
Total Fat	24.8g	37%
Sodium	4.38mg	0%
Potassium	295.36mg	6%
Total Carbs	13.7g	4%
Sugars	6.94g	27%
Dietary Fiber	3.34g	13%
Protein	4.94g	10%
Vitamin C	4.9mg	8%
Iron	1mg	5%
Calcium	38.6mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

6.9

Points
8

PointsPlus

Good Points

saturated fat free,
sodium free,
cholesterol free,
good source of fiber

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