CLASSIC RABBIT STEW | Rabbit Ragu Recipe

EPISODE 25: If you have never tried rabbit, you need to give this Rabbit Ragu recipe a try - especially when you have time to kick up your feet, sip and savour some wine, as the Ragu cooks and slowly simmers away. The aromas in your house will be so tantalizing....and ohhhhh so worth the wait!
This Traditional rabbit ragu recipe is perfect on parpadelle pasta, over a pillow of polenta or even simply served with a fresh loaf of bread.

Dober Tek!!

- Oil/butter for frying
- 3 1/2 - 4 pound Rabbit
- Small rack of baby riblets or 1/2 pound unsmoked cured bacon
- 2 Tbsp’s sage
- 3 Tbsp’s Rosemary
- 1 of each chopped; large onion, carrot, celery
- 1 to 2 cups of dry red wine (Pinot Noir)
- 2 cans of whole plum Italian tomatoes crushed by hand
- 3 garlic cloves
- 2 bay leaves
- salt and pepper to taste
- water (about 1 cup)

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