Rabbit is a meat that is very under appreciated in the USA. In other regions around the world, it is as common as eating chicken. A great way to cook rabbit is stewed with flavorful vegetables and broth. Rabbit ragu is a fantastic way to cook rabbit, and is especially popular in Italy. This Italian rabbit ragu is packed with flavor, and the meat is so tender it will be falling off the bone.
Key Ingredients and Substitutions:
- Rabbit – this is a rabbit recipe, so I don’t recommend using other meats, however chicken works well here. I buy my rabbit online and have it shipped to me frozen!
- Pancetta – pancetta is a cured pork belly from Italy. You can also use bacon or pork lards here if you cannot find pancetta.
- Red wine – I like using a dry red wine that is lighter, like a pinot noir. You can also use a cabernet sauvignon here as well.
- Chicken stock – technically any stock would work for this recipe, but chicken compliments rabbit the best.
- Basil and rosemary – these herbs compliment the savory ingredients incredibly well. Other herbs that would work well here are oregano, sage, thyme.
What to Serve Rabbit Ragu With:
Ingredients:
- 2 rabbits cut into 6 pieces
- Salt and pepper
- Avocado oil
- ½ cup pancetta, diced
- 1 onion, diced
- 2 carrots, diced
- 2 celery ribs, diced
- 5 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup red wine
- 3-4 cups chicken stock
- 2 sprigs rosemary
- 1 handful of basil
- ¼ cup parmesan cheese grated as a garnish
Preparation:
STEP 1.
Preheat the oven to 375*F.
STEP 2.
Break down the rabbit and season with salt and pepper all on sides. Set aside.
STEP 3.
In a large dutch oven over medium heat, add avocado oil and once warm, sear the rabbit over medium heat until golden brown. Work in batches so you don’t overcrowd the pan. Remove once browned and set aside. Do this with all the rabbit.
STEP 4.
In the same pot, add the pancetta and cook until browned, around 8 minutes. Once browned, add the onion, carrots and celery. Saute until translucent, salting as you go, around 8-10 minutes. Add the minced garlic and cook another 2 minutes. Add the tomato paste and coat the vegetables and cook for another 3 minutes. Deglaze with the red wine and bring up to a simmer, scraping all of the browned bits from the pan. Reduce by half.
STEP 5.
Stir in the chicken stock, sachet of rosemary and basil. Add the rabbit and season with salt all over. Make sure there is enough liquid so it is 3/4 up the side of the rabbit. Bring up to a low simmer and top with a lid. Transfer to the oven and cook for 1 hour 30 minutes. Remove from the oven once the meat is fork tender.
STEP 6.
Return the pot stovetop and set the rabbit aside. Discard the sachet and bring the liquid up to a simmer. Reduce until thickened, around 10 minutes, and return the rabbit and serve. Top with parmesan and enjoy!
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