Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Foggia II
Print
Yield:
4 servings
Level:
Easy

Ingredients

  • 1/2 cup all-purpose flour
  • Salt and pepper
  • 1 rabbit, dressed and eviscerated and cut into 8 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

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.

(2 front haunches, 2 rear haunches and 4 saddle pieces) .

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Rabbit, Hunter-Style: Coniglio alla Cacciatora

Recipe courtesy of Rocco DiSpirito

Rabbit Isabel

Recipe courtesy of Jennifer Paterson|Clarissa Dickson Wright

Rabbit Stew

Rabbit Stew

Rabbit Armando

Recipe courtesy of Mario Batali

Rabbit Cacciatora

Recipe courtesy of Debi Mazar and Gabriele Corcos

Pecan Crusted Rabbit

Recipe courtesy of Emeril Lagasse

Stuffed Rabbit: Coniglio Arrotolato

Recipe courtesy of Mario Batali

On TV

So Much Pretty Food Here