Braised Stuffed Rabbit Legs With Walnuts Recipe

["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""."]