Braised Stuffed Rabbit Legs with Walnuts, Prosecco, Dried Cherries and Apricots (Mario Batali) |
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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 4 |
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Ingredients:
4 rabbit legs |
1/2 cup walnuts |
2 cloves garlic, peeled |
1/4 cup extra virgin oil plus 4 tablespoons |
1 teaspoon chopped fresh rosemary leaves |
1 tablespoon freshly ground pepper |
2 medium red onions, cut into 1-inch dice |
1/4 dried cherries |
1/4 cup dried apricots, cut into 1/8th-inch julienne |
1 bottle prosecco wine |
Directions:
1. Remove bones from rabbit legs and butterfly open.
2. 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.
3. 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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