Rabbit Ragù

  1. 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.

extravirgin olive oil, unsalted butter, pancetta, fresh sage, fresh rosemary, rabbit, onion, carrot, celery, light dry red wine, italian plum tomatoes, coarse gray sea, ground black pepper, accompaniment

Taken from www.epicurious.com/recipes/food/views/rabbit-ragu-233984 (may not work)

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