Name: Rabbit Alla Caciatora Barese
Ingredients: 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

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CATEGORY	CUISINE	TAG	YIELD
	Dutch	New, Text, Import	1	Servings

INGREDIENTS

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

INSTRUCTIONS

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
<[email protected]> on Apr 24, 1997

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