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
Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #586 by Sue
on Apr 24, 1997
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
