Recipe Categories
 Meat 
Back To Rabbit

Lynn's Cacciatore Rabbit

1/2 cup All-purpose flour
    Salt to taste
    Freshly-ground black pepper to taste
1 lrg Rabbit dressed, eviscerated
4 tbl Virgin olive oil
1 med Spanish onion chopped 1/2" dice
2 piece Whole hot Calabria peppers
1/2 lb Crimini mushrooms halved
1/4 cup Sundried tomatoes cut 1/8" julienne
2 tbl Sugar
    Juice and zest of 1 orange
2 cup Dry white wine
1 cup Basic Tomato Sauce see * Note
2 tbl Chopped fresh rosemary leaves

 Method :
Season flour with 1 teaspoon of salt and 1 teaspoon freshly ground pepper. Cut the rabbit into 8 pieces (2 front haunches, 2 rear haunches and 4 saddle pieces). 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 Basic 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 and rosemary and serve.
This recipe yields 4 servings.