Recipe - Rabbit Alla Caciatora Barese

One half cup Allpurpose flour
Salt and pepper
1 Rabbit, dressed and,
eviscerated, cut into 8
pieces (2 front haunches, 2
rear haunches and 4 saddle
pieces)
4 tablespoon Virgin olive oil
1 md Spanish onion, 1/2" dice
2 Pieces whole hot Calabria
peppers
One half pound Crimini mushrooms, halved
One fourth cup Sundried tomatoes, 1/8"
julienne
2 tablespoon Sugar
Juice and zest of 1 orange
2 cup Dry white wine
1 cup Basic tomato sauce
2 tablespoon 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 twothirds.
Check for seasoning, place on serving platter, sprinkle with orange zest,
rosemary and serve.

Yield: 4 servings

Recipe by: Molto Mario Posted to MCRecipe Digest V1 #586 by Sue
suechef@sover.net on Apr 24, 1997