Rabbit Alla Caciatora Barese

Recipe Ingredients

1/2 cup	31g / 1.1oz	All-purpose flour
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Rabbit - dressed, (large) eviscerated
4 tablespoons	60ml	Virgin olive oil
1 tablespoon	15ml	Spanish onion - chopped 1/2" dice (medium)
2		Whole hot calabria peppers
1/2 lb	227g / 8oz	Crimini mushrooms - halved
1/4 cup	15g / 0.5oz	Sundried tomatoes - cut 1/8" julienne
2 tablespoons	30ml	Sugar
		Juice and zest of 1 orange
2 cups	474ml	Dry white wine
1 cup	237ml	Basic tomato sauce - see * note
2 tablespoons	30ml	Chopped fresh rosemary leaves

Recipe Instructions

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection.

Season flour with 1 teaspoon of salt and 1 teaspoon freshly ground pepper. Cut the rabbit into 8 pieces (2 front haunches, 2 rear haunches and 4 saddle pieces). 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 Basic 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 and rosemary and serve.

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5722)

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