Rabbit Ragù in a Red Wine Sauce

We know not many people like eating rabbit, after all, they’re cute little critters and some of us even had them as pets growing up. But the Divas don’t play with their food, and for us, rabbits are indeed food, and not pets. Regardless of your stance on eating rabbit, this recipe for Rabbit Ragù in a Red Wine Sauce just might win you over! We used Mezzomundo Negroamaro red wine which is dark, rich and has notes of red berries and dry fruit. A rich full bodied wine works best with this recipe, and you can finish off the bottle while feasting. So, trust us, indulge in some rabbit. Have the Divas ever steered you wrong?!

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Rabbit Ragù in a Red Wine Sauce

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 6
  • Difficulty: easy
  • Recipe type: Main

Ingredients:

  • 2 whole rabbits, cut into pieces
  • Salt and pepper
  • Olive oil
  • 1 white onion, chopped
  • 3 cloves garlic, minced
  • ½ tsp chili flakes (or more)
  • 1 cup Mezzomondo Negroamaro red wine
  • 2 cans (28 oz) whole San Marzano tomatoes
  • 5-6 fresh basil leaves, chopped
  • 2 sprigs fresh thyme
  • 1 tsp dried oregano
  • Fettuccine, to serve

Directions:

  1. Wash the rabbits under cold water and pat them dry with paper towel before cutting them into pieces (approximately 6 pieces for each rabbit). Season them with salt and pepper
  2. In a pan large enough to make your sauce, heat the olive oil and sear the rabbit pieces on each side until browned. Remove from pan and set aside
  3. Add more olive oil to the pan with the white onion. Sauté a couple minutes and then add the garlic and chili flakes. Add the red wine and scrape the bottom of the pan with a wooden spoon
  4. Add the San Marzano tomatoes to the pan and stir
  5. Add the pieces of rabbit to the sauce and let them cook on a low simmer for approximately 2 hours
  6. Remove the rabbit from the sauce, discard the bones and shred the meat. Set aside
  7. Add the basil, thyme, oregano and salt to the sauce, stir and adjust the seasoning. Return the shredded rabbit meat to the pan and cook for approximately 15 minutes
  8. Serve over fettucine pasta

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