Rabbit Ragu

It’s been years since I had rabbit. The last time I ate it was at a restaurant in New Orleans and it was a rabbit ragu. It was scrumptious. When our friends gave us a few rabbits they shot I knew what we had to make.

Rabbit Ragu

4 tbsp bacon grease

2 rabbits, cleaned and quartered, seasoned with salt and pepper

1 stalk celery, chopped

1 onion, chopped

2 carrots, peeled and chopped

3 cloves garlic, minced

8 oz mushrooms, chopped

2 bay leaves

4 sprigs thyme

1/4 cup tomato paste

1 1/2 cups red wine (I used a Cabernet Sauvignon)

28 oz. Crushed tomatoes

1 cup water

2 spoonfuls of sugar (add more if you like it sweeter)

salt and pepper to taste


1. In a large pot brown the rabbit in the bacon grease on both sides. If you don’t have bacon grease use olive oil. Set aside on a plate once it is browned.

2. Saute the celery, onion, garlic, carrots, mushrooms until tender. Add bay leaves and thyme.

3. Add the tomato paste and stir and cook until it changes color. You want it to get a little darker. Season with salt and pepper.

4. Pour in the wine, cooking until it reduces. (Most of the liquid is gone)

5. Pour in the can of crushed tomatoes, water, sugar. Add the rabbit back to the pot. Stir to incorporate.

6. Cook at a low simmer for a few hours. Then debone the rabbit and add it back to the pot. Adjust your seasonings as needed.

7. Serve with pasta of choice and lots of freshly grated parmesan cheese.

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