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Rabbit Alla Caciatora Barese

Yield: 1 Servings

Ingredients and directions for this recipe

1/2 c All-purpose flour
Salt and pepper
1 Rabbit, dressed and,
-eviscerated, cut into 8
-pieces (2 front haunches, 2
-rear haunches and 4 saddle
-pieces)
4 tb Virgin olive oil
1 md Spanish onion, 1/2" dice
2 Pieces whole hot Calabria
-peppers
1/2 lb Crimini mushrooms, halved
1/4 c Sundried tomatoes, 1/8"
-julienne
2 tb Sugar
Juice and zest of 1 orange
2 c Dry white wine
1 c Basic tomato sauce
2 tb Fresh rosemary leaves,
-chopped

Season flour with 1 teaspoon of salt and 1 teaspoon freshly ground pepper.

Rinse and pat dry pieces, including liver, heart and kidneys. Dredge all
pieces in flour and shake off excess.

In a heavy bottom Dutch oven or La Creuset, heat olive oil until smoking.
Cook pieces of rabbit, 3 to 4 at a time, until dark golden brown and remove
to plate, about 20 minutes. When finished with rabbit, add onions, chilies,
mushrooms, sundried tomatoes and sugar and cook until onions have softened,
about 8 to 10 minutes. Add orange juice, white wine and tomato sauce and
bring to a boil. Add rabbit pieces and lower heat to a simmer and cook 45
to 50 minutes, until meat is tender and sauce has reduced by two-thirds.
Check for seasoning, place on serving platter, sprinkle with orange zest,
rosemary and serve.

Yield: 4 servings

See also:
Previous recipe Rabbit Aguadito Pt 2
Next recipe Rabbit Almondine

Or try one of these recipes:
Malihini Punch
The Ultimate Valentine Cake Pt 1