Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    rabbit legs
     1/2  cup           walnuts
   2                    garlic cloves
     1/4  cup           extra-virgin olive oil -- plus
   4      tablespoons   extra-virgin olive oil
   1      teaspoon      chopped fresh rosemary leaves
   1      tablespoon    freshly-ground black pepper
   2      medium        red onions -- cut into 1" dice
     1/4  cup           dried cherries
     1/4  cup           dried apricots -- cut 1/8" julienne
   1      bottle        prosecco wine

Preparation:

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's twine. In a 10- to 12-inch sauté pan, heat 4 tablespoons oil until smoking. Place rabbit legs in pan and sauté on all sides. When fully browned, add onions, cherries and apricots and sauté 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. Comments: The original recipe title as listed is "Braised Stuffed Rabbit Legs With Walnuts, Proseco, Dried Cherries And Apricots". Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-1D20