Rabbit alla Caciatora Barese Recipe

Name: Rabbit alla Caciatora Barese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

276

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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), and more.

Yes, Rabbit alla Caciatora Barese falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rabbit alla Caciatora Barese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions