Rabbit Ragout

Rabbit ragout is a tasty and somewhat different dish from the classic beef ragout. Here’s how to prepare it, with an Italian touch:

Ingredients

• 1 whole rabbit cut into pieces
• 100 g smoked bacon, diced
• 1 large onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 cloves of garlic, chopped
• 1 sprig of rosemary
• 2 bay leaves
• 250 ml of white wine
• 500 ml of tomato puree
• Chicken or vegetable broth, as needed
• Extra virgin olive oil
• Salt and black pepper, to taste

Preparation

1. Heat a large pan with a drizzle of extra virgin olive oil.
2. Add the bacon and brown it until it becomes crispy.
3. Add the rabbit pieces and sear on all sides until a crust forms.
4. Remove the rabbit and bacon from the pan and set aside.
5. In the same pan, add another drizzle of oil if necessary and sauté the onion, carrot, and celery with the garlic, rosemary, and bay leaves until the vegetables are soft.
6. Put the rabbit and bacon back into the pan.
7. Deglaze with white wine and let the alcohol evaporate.
8. Add the tomato puree and enough broth to cover the meat.
9. Bring to a boil, then lower the heat and simmer with the lid on for about 1-2 hours, until the rabbit meat easily comes off the bones.
10. Adjust the salt and pepper.
11. At the end of cooking, remove the rosemary and bay leaves, and, if desired, bone the rabbit pieces and chop the meat to evenly distribute it in the ragout.

Rabbit ragout is excellent served with fresh tagliatelle or pappardelle, and can be sprinkled with some grated cheese, if you like. It is a dish that pairs well with a full-bodied red wine, such as Chianti or Barolo.

Curiosity

Rabbit is a meat highly appreciated in Mediterranean cuisine and particularly in Italy, where it is used in various regional recipes, especially in Tuscany and Liguria. Rabbit ragout is a way to enjoy this tender and delicate meat in a rich and comforting dish.