Rabbit alla Caciatora Barese (Mario Batali) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/2 cup all-purpose flour |
salt and pepper |
1 rabbit, dressed and eviscerated and cut into 8 pieces |
(2 front haunches, 2 rear haunches and 4 saddle pieces) |
4 tablespoons virgin olive oil |
1 medium spanish onion, chopped 1/2-inch dice |
2 pieces whole hot calabria peppers |
1/2 pound crimini mushrooms, halved |
1/4 cup sundried tomatoes, cut 1/8-inch julienne |
2 tablespoons sugar |
juice and zest of 1 orange |
2 cups dry white wine |
1 cup basic tomato sauce |
2 tablespoons chopped fresh rosemary leaves |
Directions:
1. Season flour with 1 teaspoon of salt and 1 teaspoon freshly ground pepper.
2. Rinse and pat dry pieces, including liver, heart and kidneys. Dredge all pieces in flour and shake off excess.
3. 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.
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