Rabbit Ragu

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Ingredients:

  • 1 Tbls olive oil
  • 1/4 lb diced pancetta
  • 2 sprigs fresh sage
  • 2 springs fresh rosemary
  • 1 boned rabbit, cut into 1″ cubes
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 2 ribs celery, chopped
  • 1 cup Pinot Noir wine
  • 1  14 oz can Italian plum tomatoes, drained and chopped
  • 1 tsp salt
  • 1/2 tsp ground black pepper

In a large 12 inch heavy skillet, heat olive oil and add diced pancetta over medium heat.  Render fat until pancetta is crisp, about 2 minutes.

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Add sprigs of sage and rosemary and stir for 30 seconds.

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Add rabbit pieces and cook until rabbit is no longer pink on the outside, stirring occasionally, about 3-5 minutes.

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Add chopped veggies and cook 5 more minutes, until veggies are softened.

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Add wine and simmer, uncovered, stirring occasionally, until liquid is reduced to about 1 cup, about 15-20 minutes.

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Add tomatoes and season to taste.  Simmer 10 minutes more.

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At this point, you can cool the ragu down and cover and refrigerate it overnight.  When ready to serve, heat until bubbling and serve over hot creamy polenta, or quinoa.