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| 1 gross | Rabbit, 3 to 4 pounds, cut into pieces |
| | flour |
| 6 Esslöffel | Virgin olive oil, plus 4T |
| 4 | Shallots thinly sliced |
| 3 | cloves garlic thinly sliced |
| 3 Esslöffel | Fresh rosemary leaves, chopped |
| 2 | Dry hot chilies, whole |
| | Juice of 1 lemon, plus |
| | Zest of 3 lemons |
| 1 x ca. 450 g | Canned peeled tomatoes, drained and roughly chopped |
| 12 x ca. 30 g | white wine dry |
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Wash and dry the rabbit pieces and dredge in flour. Season with salt and pepper.
In a 14 inch frying pan, heat 6 tablespoons olive oil until just smoking. Cook the rabbit pieces until golden brown, 3 or 4 at a time, and remove to a plate. Drain old oil and add new with shallots, garlic, rosemary and chilies and cook until soft and translucent, about 8 to 10 minutes. Add lemon juice, zest, tomatoes and wine and bring to a boil. Add rabbit pieces and drippings and return to boil. Lower heat and simmer until rabbit is cooked through, about 15 to 20 minutes. Season with salt and pepper and serve.
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