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Ingredientes
- 4 x Rabbit legs
- 1/2 c. Walnuts
- 2 x Garlic cloves
- 1/4 c. Extra-virgin extra virgin olive oil plus
- 4 Tbsp. Extra-virgin extra virgin olive oil
- 1 tsp Minced fresh rosemary leaves
- 1 Tbsp. Freshly-grnd black pepper
- 2 med Red onions cut into 1" dice
- 1/4 c. Dry cherries
- 1/4 c. Dry apricots cut 1/8" julienne
- 1 bot Prosecco wine
Direcciones
- Remove bones from rabbit legs and butterfly open.
- In a food processor, blend together walnuts, garlic, extra virgin olive oil, rosemary and pepper till a paste is formed. Divide paste among 4 rabbit legs and roll each leg up. Tie each leg securely with butcher's twine.
- In a 10- to 12-inch saute/fry pan, heat 4 Tbsp. oil till smoking. Place rabbit legs in pan and saute/fry on all sides. When fully browned, add in onions, cherries and apricots and saute/fry till softened, about 6 to 7 more min. Pour in Prosecco and bring to boil. Lower to a simmer and cover halfway. Cook 50 to 60 min till very tender, turning occasionally. If liquid dissipates, add in 1/4 c. water at a time.
- Remove rabbit legs and cut the strings. Place on platter, top with cherry mix and serve.
- This recipe yields 4 servings.
- Comments: The original recipe title as listed is "Braised Stuffed Rabbit Legs With Walnuts, Proseco, Dry Cherries And Apricots".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 4 servings | |
| Calories 314 | |
| Calories from Fat 276 | 88% |
| Total Fat 31.44g | 39% |
| Saturated Fat 4.16g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 152mg | 4% |
| Total Carbs 8.49g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 5.15g | 3% |
| Protein 1.81g | 3% |
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