Rabbit Ragu

Rabbit Ragu | Ragu Od Kunića
Rabbit Ragu | Ragu Od Kunića

Serves 4-6.

  • Prep time: 20min
  • Cook time: 2h 20min
  • Total time: 2h 40min
  • Difficulty: Intermediate

Like most slow cooked meat dishes, this ragu is hearty and full of flavor. It tastes even better the next day, so store the leftovers in your refrigerator and reheat them. It goes really well with polenta, too. For an alternative presentation, once the rabbit is tender, remove the rabbit pieces from the sauce,  pull the meat from the bones and return to the sauce.

Ingredients:

  • 1 rabbit, cut into 8 pieces
  • salt and freshly ground pepper
  • 100g flour
  • 100ml olive oil
  • 40g pancetta, diced
  • 1 large onion, finely chopped
  • 1 leek, halfed and thinly sliced
  • 1 large carrot, finely chopped
  • 100ml red wine
  • 600g canned whole tomatoes
  • 2 cloves of garlic, minced
  • 1 bay leaf
  • 1 rosemary sprig
  • 2 thyme sprigs
  • 1/2 teaspoon dried oregano
  • 3/4 teaspoon dried thyme
  • pinch of chili flakes
  • 400ml chicken stock
  • pappardele pasta, to serve
  • grated Parmesan cheese, to serve

Directions:

In a large heavy-bottomed pan, heat 3 tablespoons of olive oil. Season the rabbit pieces with salt and pepper, roll them into flour and shake off any excess. Add the rabbit pieces to the pan and cook on high heat until the rabbit is golden brown, about 5 minutes per side. Transfer the rabbit to a plate and set aside.

Reduce the heat to medium and add the remaining olive oil. Add the pancetta and fry until crispy. Add onions, leeks and carrots cook until vegetables are caramelized, stirring occasionally. This will take about 40 minutes. It’s important to caramelize the vegetables slowly because they are the basis for the sauce. When the vegetables are caramelized, add red wine and cook on high heat until the alcohol evaporates. Add the garlic, tomatoes, bay leaves, rosemary, thyme, chili flakes, dried thyme and oregano and cook for 10 minutes. Add the rabbit pieces back to the pan, pour the chicken stock over it and bring to a boil. Reduce to a simmer, cover, and cook until rabbit is very tender, about 1 hour. Add some more salt and pepper and adjust the seasoning to your taste. Serve the ragu over pappardelle pasta with a sprinkle of grated Parmesan cheese.


Commentary.

Also known as Ragu Od Kunića.

Category: Pasta, rice & grains, Meat.

Easter came and went. I dyed some eggs, made Pinca and ate until I was sick and swore to never ever eat again. Half an hour later, I made myself a sandwich under the excuse that I have to use leftover eggs. We can’t afford to throw away food, can we? Oh, I just love holidays.

I actually love leftovers, too. I sometimes cook more food than we can eat just so we could have leftovers the next day. There, I said it.

Rabbit Ragu | Ragu Od Kunića
Rabbit Ragu | Ragu Od Kunića

You may think I’m weird, but there actually are dishes that benefit from spending the night in the fridge. Slow cooked or braised meat in a sauce most certainly falls into this category. It’s almost like the meat needs that extra 12 hours so soak up the flavor from the sauce and become even more succulent and juicy.

Rabbit Ragu | Ragu Od Kunića
Rabbit Ragu | Ragu Od Kunića

This rabbit ragu is one of those dishes. It was so incredibly tasty the day I made it that it didn’t seem possible it could taste any better. Oh, I was so wrong. We had it with polenta the next day and the flavors were just out of this world. This was, without question, the best ragu I have ever eaten.

Rabbit Ragu | Ragu Od Kunića
Rabbit Ragu | Ragu Od Kunića

Thank you!


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