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Receta Braised Stuffed Rabbit Legs With Walnuts
by Global Cookbook

Braised Stuffed Rabbit Legs With Walnuts
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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

  1. Remove bones from rabbit legs and butterfly open.
  2. 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.
  3. 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.
  4. Remove rabbit legs and cut the strings. Place on platter, top with cherry mix and serve.
  5. This recipe yields 4 servings.
  6. Comments: The original recipe title as listed is "Braised Stuffed Rabbit Legs With Walnuts, Proseco, Dry Cherries And Apricots".