This recipe takes a while to make but will leave you with enough to freeze for another night. Plus, it’s delicious so well worth the effort! It’s outstanding with this meaty Pinot Noir.
- 1 medium rabbit, cut into pieces
- ¼ cup olive oil
- 1 onion, chopped
- 1 cup mushrooms, chopped (I use chanterelles, but porcinis are just fine)
- 3 cloves of garlic, minced
- 2 cups red wine
- 28 ounces crushed tomatoes
- 6 cups chicken stock
- ¼ cup cream
- Parmesan cheese
- 1 tsp. dried oregano
- Drizzle of porcini oil
- Salt and pepper
- 1 lb. pasta
In a large stock pot, heat the oil. Add the rabbit pieces, season with salt and pepper, and brown on all sides. (This will take about 10 minutes.) Remove from the pot and set aside. Add the onion and cook on medium low heat until soft and slightly browned, about 8 minutes. Add the garlic and mushrooms and stir, cooking for another 2 minutes.
Pour in the wine, tomatoes, and stock, and bring to a simmer. Add the rabbit. Cook on medium low heat at a simmer for about 2 hours or until the rabbit falls off the bone. Remove it, cool slightly, and then pull the meat. Keep the stock mixture at a simmer to reduce it slightly. Discard the bones. Add the rabbit meat back into the stockpot. Cook down another 30 minutes or so or until thicker. Prepare the pasta to your liking. When done, add the cream and oregano to the ragout. Season to taste. Serve over pasta topped with cheese and the porcini oil for a special touch.
