If you find a wild rabbit, preferably one that’s been skinned and butchered rather than hopping and burrowing, then wild rabbit ragu is a nice way to have it feed four people. While farmed rabbits are bigger I haven’t found one with much taste. I’ve seen wild rabbit for sale for as much as $30-40 a kilo. I’m happy to pay for a rabbit – but not more than the price of a good steak. Me eating a wild rabbit is doing a farmer somewhere a favour. If I can find one for the same price as chicken I am happy to add a little variety. Being boney little things I think a ragu is a good way to go.
1 (750 gram) rabbit, cut Into 4-6 pieces
Salt and pepper to taste
Large slug of olive oil
1/4 cup diced speck
1 large onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
4 garlic cloves, finely chopped
1 cup white wine (I had a riesling open)
1 can diced tomatoes
A few sprigs of rosemary and thyme
1 cup water
Chicken or vegetable stock concentrate
1/3 cup chopped fresh parsley
Good quality pasta (I used tagliatelle)
Fry the onion, carrot and celery together with the speck in olive oil. Add the garlic, rabbit, thyme and rosemary. Once the pan returns to heat then pour in the wine. Let it sizzle then add the stock, tomatoes, salt and pepper.
Cook as slowly as you can until the rabbit comes away from the bones. Remove the rabbit from the sauce and strip the meat from the bone. Return the rabbit meat back to the sauce. Stir through together with parsley and serve over pasta with maybe a little parmigiano.