| Recipe: | Rabbit Alla Caciatora Barese |
| Description: | |
| Preparation Time: | |
| Cooking Time: | |
| Number of Servings: | 1 |
| Difficulty: | N/A |
| Ingredients: | 1/2 cup(s) All-purpose flour
Salt and pepper
1 Rabbit, dressed and, eviscerated, cut in to 8 pieces (2 front haunches, 2 rear haunches and 4 saddle pieces)
4 tbsp Virgin olive oil
2 Pieces whole hot Calabria peppers
1/2 lb Crimini mushrooms , halved
1/4 cup(s) Sundried tomatoes, 1/8" julienne
2 tbsp sugar
Juice and zest of 1 orange
2 cup(s) Dry white wine
1 cup(s) Basic tomato sauce
2 tbsp Fresh rosemary leaves, chopped
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| Directions: | 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 removeto 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
on Apr 24, 1997
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