Rabbit ragu recipe

Rabbit Ragù Recipe

This is a deep and decadent ragu that is a perfect accompaniment to big fat pappardelle noodles. Video of the process below.

We were surprised to learn that a lean meat could produce such a delicious ragù. The nice thing about this dish is that it cooks quickly and is substantial without being heavy, making it the perfect dinner as we head into spring. It's also delicious when prepared with veal.

Rabbit Ragu – Bless Your Heartichoke

It only takes a couple of minutes to skin and gut a rabbit, and they’re so damn tasty that I really can’t pass one up. I came across a recipe for a rabbit ragu that originated with Jenn Louis in her book Pasta By Hand. I changed a few things and the results were amazing. After grinding the rabbit and simmering it in the sauce, the meat practically melts in your mouth. This ragu is a little watery by design, so that when you add the gnocchi, its starches thicken the sauce.

A white based pasta sauce made with rabbit in the Instant Pot.

An aromatic duck ragù perfumed with orange, red wine, cinnamon and nutmeg. This delicious, rich meat sauce is a wonderful alternative to a traditional Bolognese. Serve it Bolognese-style with pappardelle or use it as a base for a tasty lasagna.

Pici is a rustic, eggless, hand-rolled variety of pasta originally from Tuscany, which is easy to recreate at home as you don't need a pasta machine. Here, it's tossed in a delicious slow-cooked rabbit sauce, enriched with chicken stock and a knob of butter before being sprinkled with Parmesan.

Nothing beats a rich and comforting stew when the weather turns cold outside. Hasenpfeffer, or German Rabbit Stew, is a deliciously flavoursome meal made from tender red wine marinated rabbit. Serve this traditional German dish with plenty of mashed potatoes and braised red cabbage. Guten Appetit!