Braised Stuffed Rabbit Legs Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4: Rabbit legs,
1/2 cup: Walnuts,
2 Cloves: garlic,
1/4 cup: Extra virgin oil plus 4,
Tablespoons,
1 tsp: Chopped fresh rosemary,
Leaves,
1 tbsp: Freshly ground pepper,
2 medium: Red onions, cut into 1-inch
Dice,
1/4: Dried cherries,
1/4 cup: Dried apricots, cut into
1/8: Th-inch julienne,
1 Bottle: Prosecco wine,
Directions:
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
MOLTO MARIO SHOW #MB1D20
Source from luhu.jp
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
MOLTO MARIO SHOW #MB1D20
Source from luhu.jp
Tags
Molto