Rabbit Ragu

Submitted by SkinnyMinnie

"This is for all of the hunters and their wives out there in the Zaar world. Being from Louisiana, everyone I know hunts SOMETHING, so I do love game. Rabbit, gator, squirrel, etc. I am now in Louisville and with a NON-hunter so I haven't tried this one.....YET!! I found it in Gourmet and the picture of it looks sooo good! The list of ingredients and directions may look long, but if you read them you will see it is not difficult at all. NOTE: This can be made with 1 1/2 lbs. boneless veal shoulder, cut into 1" pieces. Use a heavy 6-qt. pot, and when veal is no longer pink on the outside add 4 cups water and simmer until liquid is reduced to about 1 cup and veal is tender - about 1 1/4 hours. Then proceed with recipe."

 

• Ready In: 1hr 30mins
• Ingredients: 16
• Serves: 4

ingredients

• 1⁄4 cup extra virgin olive oil, plus
• 1 tablespoon extra virgin olive oil
• 2 tablespoons butter
• 1⁄4 lb pancetta, cut into 1/4-inch dice OR (Italian unsmoked cured bacon)
• 1⁄4 lb thick sliced bacon, chopped
• 1⁄4 lb thick sliced bacon, chopped
• 1 tablespoon fresh sage, finely chopped
• 1 1⁄2 teaspoons fresh rosemary, finely chopped
• 1 (3 lb) rabbit, boned and cut into 1-inch pieces, to equal 1 1/2 lbs
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 celery rib, chopped
• 1 cup dry red wine
• 1 (14 ounce) can plum tomatoes, drained and chopped
• 1 1⁄4 teaspoons kosher salt
• 1⁄2 teaspoon black pepper

directions

1. Heat oil and butter in a 12-inch heavy skillet - 2" deep - over medium heat until hot but not smoking. Add pancetta (or bacon) and cook, stirring occasionally, 2 minute
2. Add sage and rosemary and cook stirring, 30 sec.
3. Add rabbit and cook, stirring occasionally, until rabbit is no longer pink on the outside, 2-3 minute
4. Add onion, carrot and celery and cook until softened, about 5 minute
5. Add wine and simmer, uncovered until liquid is reduced to about 1 cup - 10-15 minute
6. Add tomatoes, salt, and pepper and simmer until sauce is thickened, 5-10 minute.
7. Serve over Buttered Polenta, grits, rice or mashed potatoes.