Ingredients Jump to Instructions ↓

  1. 1/2 cup 31g / 1.1oz All-purpose flour Salt - to taste Freshly-ground black pepper - to taste

  2. 1 Rabbit - dressed, eviscerated (large)

  3. 4 tablespoons 60ml Virgin olive oil

  4. 1 tablespoon 15ml Spanish onion - chopped

  5. 1/2" dice (medium)

  6. 2 Whole hot Calabria peppers

  7. 1/2 lb 227g / 8oz Crimini mushrooms - halved

  8. 1/4 cup 15g / 1/2oz Sundried tomatoes - cut 1/8" julienne

  9. 2 tablespoons 30ml Sugar Juice and zest of

  10. 1 orange

  11. 2 cups 474ml Dry white wine

  12. 1 cup 237ml Basic Tomato Sauce - (see recipe)

  13. 2 tablespoons 30ml Chopped fresh rosemary leaves

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


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