Braised Rabbit Ragu Recipe
This rabbit ragu is a reminder of what a wonderful, cheap and sustainable meat rabbit can be in this rustic and wonderfully tasty dish. I have included instructions to cook this recipe on the hob and in an Instant Pot.
Servings 4 Servings
Calories 527kcal
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.
Video
Nutrition
Serving: 1 | Calories: 527kcal | Carbohydrates: 8g | Protein: 60g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Cholesterol: 166mg | Sodium: 571mg | Fiber: 2g | Sugar: 3g
