Clay's Kitchen : Leporid Recipes (Rabbit Recipes)

Leporid Recipes (Rabbit Recipes)

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Ragù di Coniglio (Rabbit Ragù)

Recipe from: Gourmet, March 2006
Servings: 4

We were surprised to learn that a lean meat could produce such a delicious ragù. The nice thing about this dish is that it cooks quickly and is substantial without being heavy, making it the perfect dinner as we head into spring. It's also delicious when prepared with veal.

¼ cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
¼ pound piece pancetta (Italian unsmoked cured bacon), cut into ¼-inch dice
1 tablespoon finely chopped fresh sage
1 ½ teaspoons finely chopped fresh rosemary
3 poundrabbit, boned by butcher and meat cut into 1-inch pieces (1 ½ pound boned)
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
1 cup light dry red wine such as Pinot Noir
1 (14-ounce) can Italian plum tomatoes in juice, drained and chopped
1 ¼ teaspoons coarse gray sea salt
½ teaspoon coarsely ground black pepper

Accompaniment: buttered polenta

Heat oil and butter in a 12-inch heavy skillet (2 inches deep) over moderate heat until hot but not smoking, then add pancetta and cook, stirring occasionally, 2 minutes. Add sage and rosemary and cook, stirring, 30 seconds. Add rabbit and cook, stirring occasionally, until rabbit is no longer pink on outside, 2 to 3 minutes. Add onion, carrot, and celery and cook, stirring occasionally, until softened, about 5 minutes. Add wine and simmer, uncovered, stirring occasionally, until liquid is reduced to about 1 cup, 10 to 15 minutes. Add tomatoes, sea salt, and pepper and simmer, stirring occasionally, until sauce is thickened, 5 to 10 minutes.


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