Rabbit in Potacchio

Ingredients

• 1 pound canned tomatoes peeled drained roughly chopped canned
• 2  chilies whole dry hot
• 12 ounces cooking wine dry white
• 4 servings flour 
• 3 tablespoons rosemary leaves fresh chopped
• 3 cloves garlic thinly sliced
• 1  juice of lemon 
• 1 large rabbit cut into pieces
• 4  shallots thinly sliced
• 6 tablespoons virgin olive oil plus 4 tablespoons 

Equipment

• frying pan

Directions

1. Wash and dry the rabbit pieces and dredge in flour. Season with salt and pepper.
2. 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.
3. Drain old oil and add new with shallots, garlic, rosemary and chilies and cook until soft and translucent, about 8 to 10 minutes.
4. Add lemon juice, zest, tomatoes and wine and bring to a boil.
5. 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.