Rabbit Alla Caciatora Barese

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

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

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