Rabbit alla Caciatora Barese

Directions

1. 1
   Season flour with 1 teaspoon of salt and 1 teaspoon freshly ground pepper.
2. 2
   Rinse and pat dry pieces, including liver, heart and kidneys. Dredge all pieces in flour and shake off excess.
3. 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.
4. 4
   Add orange juice, white wine and tomato sauce and bring to a boil.
5. 5
   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.
6. 6
   (2 front haunches, 2 rear haunches and 4 saddle pieces) .