Rabbit ragu

Recipe: Rabbit Ragu

Rabbit Ragu: is an exquisite meat dish with tender meat, cooked in a flavorful sauce with vegetables. This dish has a rich taste and is perfect for special occasions or for those who want to try something different.

Ingredients

• 1 rabbit (approximately 1.5-2 kg), cut into portions
• 2 tbsp olive oil
• 1 large onion, sliced
• 2-3 cloves of garlic, minced
• 2 carrots, sliced into rounds
• 2 stalks of celery, sliced
• 1 cup red wine
• 2 cups beef or chicken broth
• 1 cup grated tomato (passata) or tomato juice
• 2-3 sprigs of fresh rosemary
• 2-3 sprigs of fresh thyme
• Salt and freshly ground black pepper to taste
• Fresh parsley or basil for garnish

Cooking Steps

1. In a deep skillet or pot with a thick bottom, heat olive oil over medium heat.
2. Brown the rabbit portions on both sides until golden brown. Remove the meat and set aside.
3. In the same skillet, add onions and garlic, sauté until soft.
4. Add carrots and celery, sauté for another 5 minutes.
5. Return the browned rabbit portions to the skillet, add red wine, and let it boil until the wine is reduced by half.
6. Add broth, grated tomato or tomato juice, rosemary, and thyme. Season with salt and pepper.
7. Bring to a boil, then reduce heat, cover, and simmer the ragu for about 1.5-2 hours, until the meat is tender and falls off the bones.
8. Serve the rabbit ragu hot, sprinkled with fresh parsley or basil, and prepare a side dish of your choice.

Tips

• Choose young rabbit for more tender meat.
• If you can't find rabbit, you can use rabbit legs.
• Take your time browning the meat - a good sear adds flavor.
• When searing the meat, do not overcrowd the skillet to avoid excessive juice release.
• You can substitute white wine for red or use broth as a braising liquid.
• Dilute the broth or tomato juice with water if you want a thinner sauce.
• Fresh herbs add aroma and freshness to the dish.
• Ragu is best simmered over low heat covered for even cooking.
• Check the meat for doneness - it should be tender and falling off the bones.
• Rabbit ragu pairs well with mashed potatoes, polenta, or pasta.

Common Mistakes

• Not simmering long enough: Rabbit meat requires a long cooking time to become tender and soft.
• Overcooking: If cooked for too long, the meat may become dry.
• Not removing the film: Rabbit has a thin film that should be removed before cooking.
• Underseasoning: Rabbit ragu requires an adequate amount of spices and herbs to enrich the flavor.
• Using old meat: Fresh rabbit meat has a more tender taste, so it's better to choose young rabbits.

Fun Fact

Rabbit meat is an excellent source of low-fat protein, making it a popular choice in a healthy diet. It's also rich in B vitamins, iron, and zinc.