Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           all-purpose flour
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   1      large         rabbit -- dressed,
                        -- eviscerated
   4      tablespoons   virgin olive oil
   1      medium        spanish onion -- chopped 1/2" dice
   2      pieces        whole hot calabria peppers
     1/2  pound         crimini mushrooms -- halved
     1/4  cup           sundried tomatoes -- cut 1/8" julienne
   2      tablespoons   sugar
                        juice and zest of 1 orange
   2      cups          dry white wine
   1      cup           basic tomato sauce -- see * note
   2      tablespoons   chopped fresh rosemary leaves

Preparation:

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection. Season flour with 1 teaspoon of salt and 1 teaspoon freshly ground pepper. Cut the rabbit into 8 pieces (2 front haunches, 2 rear haunches and 4 saddle pieces). 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 Basic 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 and rosemary and serve. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5722)