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| 1/2 Tasse | all-purpose flour |
| | salt |
| | pepper |
| 1 | Rabbit, dressed and, eviscerated, cut into 8 pieces (2 front haunches, 2 rear haunches and 4 saddle pieces) |
| 4 Esslöffel | olive oil virgin |
| 1 mittel | Spanish onion, 1/2" dice |
| 2 | Pieces whole hot Calabria peppers |
| 1/2 x ca. 450 g | Crimini mushrooms, halved |
| 1/4 Tasse | Sundried tomatoes, 1/8" julienne |
| 2 Esslöffel | sugar |
| | Juice and zest of 1 orange |
| 2 Tasse | white wine dry |
| 1 Tasse | tomato sauce basic |
| 2 Esslöffel | Fresh rosemary leaves, chopped |
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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.
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