Instructions: 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 butchers 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.

This recipe yields 4 servings.

Comments: The original recipe title as listed is "Braised Stuffed Rabbit Legs With Walnuts, Proseco, Dried Cherries And Apricots".

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