| 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
<suechef@sover.net> on Apr 24, 1997
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