Rabbit alla Caciatora Barese

• 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

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.
3. Dredge all pieces in flour and shake off excess.
4. In a heavy bottom Dutch oven or La Creuset, heat olive oil until smoking.
5. Cook pieces of rabbit, 3 to 4 at a time, until dark golden brown and remove to plate, about 20 minutes.
6. When finished with rabbit, add onions, chilies, mushrooms, sundried tomatoes and sugar and cook until onions have softened, about 8 to 10 minutes.
7. Add orange juice, white wine and tomato sauce and bring to a boil.
8. 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.
9. Check for seasoning, place on serving platter, sprinkle with orange zest, rosemary and serve.

allpurpose, salt, rabbit, virgin olive oil, spanish onion, whole hot calabria peppers, crimini mushrooms, sundried tomatoes, sugar, orange, white wine, tomato sauce, rosemary

Taken from www.foodnetwork.com/recipes/mario-batali/rabbit-alla-caciatora-barese-recipe.html (may not work)