Rabbit Ragù
Rabbit Ragù might be just the main course you are searching for. Watching your figure? This gluten free recipe has 814 calories, 81g of protein, and 39g of fat per serving. This recipe serves 4. From preparation to the plate, this recipe takes approximately 1 hour. A mixture of coarsely ground pepper, coarse gray sea salt, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. 58 people found this recipe to be tasty and satisfying.
Instructions
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.
·Ragù can be made 1 day ahead and cooled completely, uncovered, then chilled, covered.·Ragù can be made with 1 1/2 pounds boneless veal shoulder, cut into 1-inch pieces, in a 6-quart wide heavy pot.
Add veal to pot in place of rabbit and, after cooking until no longer pink on outside, add 4 cups water and simmer, uncovered, stirring occasionally, until liquid is reduced to about 1 cup and veal is very tender, about 1 1/4 hours. Proceed with recipe.