1/2 cup 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 tbsp Virgin olive oil
1 medium Spanish onion, 1/2" dice
2 Pieces whole hot Calabria peppers
1/2 lb Crimini mushrooms, halved
1/4 cup Sundried tomatoes, 1/8" julienne
2 tbsp Sugar
Juice and zest of 1 orange
2 cup Dry white wine
1 cup Basic tomato sauce
2 tbsp Fresh rosemary leaves, chopped
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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
Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #586 by Sue <suechef@sover.net> on Apr 24, 1997
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