Rabbit ragu, a delicious lighter meat "sauce" that is slowly braised in white wine before being shredded and finished with cherry tomatoes.
This recipe comes with instructions for both the hob/stovetop and Instant Pot.
Braised Rabbit Pasta Sauce
Rabbit makes a fairly regular appearance on my site. This rabbit ragu joins recipes as diverse as North African-inspired Rabbit tagine, Spanish paella Valenciana and these simply braised rabbit legs.
For those who have never tried it, please give it a go.
It is a wonderfully versatile meat. In most places very affordable and makes a wonderful change from chicken.
Rabbit is a beautifully subtle meat that works well with Italian influences like this rabbit cacciatore.
This recipe slowly braises a whole jointed rabbit in white wine rather than the red wine typically associated with this type of meat sauce.
This is done to ensure that the relatively subtle flavour of the rabbit stays the focus of this delicious recipe.
Frequently Asked Questions
Should I cook this in an Instant Pot or on the stovetop?
I personally prefer to cook this on the stovetop, but it works just as well in the Instant Pot. I have provided instructions for both.
Do I have to use anchovies?
No, but I would urge you to give them a try! They add a rich umami flavour to the sauce and do not taste like the bold anchovy flavour that you would get if you put them on pizza.
Can I make this in advance?
Yes, it will store in the fridge for 2-3 days and will freeze for up to 3 months with no problems. Just bring them back to temperature in a pan with a lid over a low heat.
It is also a rare dish that serves more than two; don't fret, because I have alternative serving suggestions a little further down.
Serving Suggestions
Rabbit ragu is glorious with pasta, and I usually serve my first serving with something like orecchiette pasta as pictured here.
However, it would work equally well with pappardelle or tagliatelle.
We do have that second portion if you are cooking for two, as I usually do, and you can get all sorts of creative with leftovers.
A nice cheesy polenta or even a jacket potato are both great with this spooned over.
I have even used it on a sandwich made with a crispy French baguette.
You could even use it as an alternative filling for my rabbit pie!
Equipment Used
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Medium (24cm or 10") saucepan with a lid or an Instant Pot. You could use any pressure cooker, but I do not have the timings tested.
- Hob/stovetop.
- A combination of weighing scales, a measuring jug, measuring spoons and cups.
- Kitchen knife.
- Chopping board.
- Kitchen tongs.
- Stirring and serving spoons.
Braised Rabbit Ragu Recipe
Ingredients
- 1 Whole Jointed Rabbit 600-700g
- 2 tablespoon Olive Oil The oil from a jar of sun dried tomatoes is even better
- 1 Small Carrot 50g
- 1 Small Celery Stick 35g
- 1 Small Onion 75g
- 2 Garlic Cloves
- 2 Sun Dried Tomatoes
- 4 Anchovy Fillets
- 175 ml Dry White Wine ⅔ Cup
- 125 ml Chicken Stock ½ Cup
- 2 Sprigs Rosemary
- 100 g Cherry Tomatoes 7-8
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
Instructions
Preparation Instructions:
- Peel the onion and cut it into a 2-3mm (⅛") dice.
- Cut the celery and carrot into a 2-3mm (⅛") dice
- Chop the garlic as finely as you can.
- Cut the sun-dried tomatoes into a 3-5mm (⅛-¼") dice.
- Season the rabbit with the salt and pepper.
Hob/Stovetop Instructions:
- Heat a medium pan (24cm) over a medium-high heat, and when it is hot, add the oil, then sear the rabbit. Do this in 2 batches.
- Turn the heat down to low and add the anchovy fillets, carrot, celery and onion and cook for 20 minutes, stirring every 3-4 minutes.
- Add the garlic and diced sun-dried tomatoes and cook for a further minute, stirring constantly.
- Pour in the white wine, chicken stock and rosemary, then stir everything together.
- Nestle the rabbit into the sauce, then add a lid, turn the heat down to very low and cook for 90 minutes, or until the rabbit is very tender. Then remove the rabbit
- Remove the rabbit from the pan and shred the meat, discarding the bones.
- Return the shredded meat to the pan and add the sliced cherry tomatoes, and simmer on low for 15 minutes. Then serve.
Instant Pot Instructions:
- Heat your Instant Pot on saute mode and when hot, add half the oil and brown the rabbit until golden on all sides, do this in three batches. Remove the rabbit and set it aside.
- Add the anchovy, onions, celery and carrots and saute for 5 minutes, stirring occasionally.
- Add the garlic and sun-dried tomatoes and cook for 1 minute.
- Turn off saute mode and pour in the wine and stock, and give everything a good stir.
- Add the rosemary and nestle in the rabbit, add the lid, and cook on high pressure for 30 minutes with a natural pressure release. Remove the lid from the Instant Pot and take out the rabbit and shred it.
- Whilst you are shredding the rabbit, flip the Instant Pot over to saute mode, add in the cherry tomatoes and reduce the sauce by half.
- Add the meat as you finish shredding it.
Christy
Tuesday 26th of January 2021
This recipe is amazing, thank you! I double the sauce ingredients and thicken a little but that's just my preference. Full of flavor and tastes as good, if not better the next day!
Brian Jones
Wednesday 27th of January 2021
We all like different things and that is perfectly OK, glad you found a way to make the dish yours. This really is one of my favourite IP recipes.
Katie
Sunday 1st of December 2019
Hello! This looks amazing! I'm struggling to convert the veggies to cups ? I think I need 1/3c carrot. 1/2c celery. 1c onion. 1.5c tomato. 3/4c parsley???
Brian Jones
Monday 2nd of December 2019
Hi Katie... I do not use cup measurements, particularly for chopped vegetables as they are so inaccurate as their volume depends on both the shape and size of the dice. Fortunately, this is a "stew" so it is not so critical, I have looked at including cup measures on my site but there appears to be no "official" links to what a cup of finely diced carrot consists of, I am getting a cup of "chopped" carrots anywhere between 150g and 100g according to the internet!
In comparative terms to each other, your volumes sound about right in terms of ratios to each other so you should be good to go.
This time of year is sales season so you should be able to find yourself some scales really cheap and it really is a more accurate way of cooking.
Daniela Anderson
Tuesday 5th of February 2019
I must admit l have never tried rabbit before, l think l'm the kind of person who likes to stick to the same boring chicken, turkey, beef, and occasionally pork. It does look tasty, mind, and very colourful. Scrolling down the post l thought my mind was playing tricks, do the photos zoom in? Lovely dish!
Renee
Tuesday 5th of February 2019
Yum, this looks like such a delicious ragu, I've never made it with rabbit before so I need to try this!
Nicola @ Happy Healthy Motivated
Tuesday 5th of February 2019
The traditional Spanish way to cook rabbit is a little similar to this, but definitely isn't done in an InstantPot. I so need to buy one of those! You've got a million amazing recipes that use it!