"Bunny" - The Rabbit Ragù
If I tell my little nieces and nephew that I cooked a rabbit...I think they will cry!
Some supermarkets used to have rabbit on their selves, but I have not notice them for a long time. Wandering at the local butcher yesterday, I thought a whole rabbit for £2.99 is rather cheap! I thought maybe I can make a Ragù sauce and share this dish with a friend, but then I thought maybe eating rabbit is not really everyone's cup of tea! The taste and texture of rabbit meat is actually quite similar to chicken!
I made up this "Ragù" recipe myself, probably not an authentic Italian way! But it tastes quite good..and quite simple to make too..
Ingredients:
Process:
Pre-heat the oven to around 160'C -170"C.
In a deep cooking pot, fry the garlic, onion, leek, rosemary and some of the spring onion in the hot oil until soften. Add the rabbit pieces and fry until lightly brown and the sauce is lightly caramelised. Season with generously with salt and pepper.
Remove the rabbit pieces from the pot and set aside. Add the carrot, chilli, mushroom and fresh tomatoes into the pot and fry for 5 minutes until the tomatoes are soften.
Arrange the rabbit pieces back into the bottom of the pot. Pour the pear cider to cover all the ingredients. Lid on and bring the liquid to a boil.
Remove the pot from the stove and put it into the pre-heated oven and slow cook for at least 2.5hours (check occasionally). (Best do this dish in the evening) After switching off the oven, leave the pot in the oven overnight.
Once the pot is cooled in the oven, remove it from the oven. Take out the rabbit pieces and remove all the bones with your hand.
Reunite the meat with the tomato and carrot sauce. Mix gently and re-heat the sauce. Add the paprika, tomato paste, lemon zest, lemon juice, chopped parsley and spring onion to the sauce and cook for furtherfew minutes until the sauce is heat through completely. Season it with salt and pepper to taste.
A wonderful sauce for fresh pasta. A hint of spiciness with sweetness from the chilli and pear cider...mmmmmmm....
Some supermarkets used to have rabbit on their selves, but I have not notice them for a long time. Wandering at the local butcher yesterday, I thought a whole rabbit for £2.99 is rather cheap! I thought maybe I can make a Ragù sauce and share this dish with a friend, but then I thought maybe eating rabbit is not really everyone's cup of tea! The taste and texture of rabbit meat is actually quite similar to chicken!
I made up this "Ragù" recipe myself, probably not an authentic Italian way! But it tastes quite good..and quite simple to make too..
Ingredients:
- Whole rabbit (washed and cut into large piece or just half)
- 3 Large carrots (peeled and cut to chunks)
- 2 Large onions (roughly chopped)
- 1 Bulb of garlic (separated with skin on)
- 1 Stalk of leek (sliced in chunks)
- 1 Whole red chilli (with seeds)
- 1 Package closed chestnut mushroom (roughly sliced into large pieces)
- 6 Large fresh tomatoes (cut into quarters)
- 2-3 tbsp Oilve oil
- 2 Sprigs rosemary
- 500ml Alcohol-free pear cider (alcohol version could be nice too)
- A bunch of spring onion
- Large bunch of flat leave parsley (roughly chopped)
- 2-3 tbsp Tomato paste
- 1 Zest of a lemon
- Juice of half a lemon
- 1 tbsp Smoked paprika
- Salt and pepper to taste
Process:
Pre-heat the oven to around 160'C -170"C.
In a deep cooking pot, fry the garlic, onion, leek, rosemary and some of the spring onion in the hot oil until soften. Add the rabbit pieces and fry until lightly brown and the sauce is lightly caramelised. Season with generously with salt and pepper.
Remove the rabbit pieces from the pot and set aside. Add the carrot, chilli, mushroom and fresh tomatoes into the pot and fry for 5 minutes until the tomatoes are soften.
Arrange the rabbit pieces back into the bottom of the pot. Pour the pear cider to cover all the ingredients. Lid on and bring the liquid to a boil.
Remove the pot from the stove and put it into the pre-heated oven and slow cook for at least 2.5hours (check occasionally). (Best do this dish in the evening) After switching off the oven, leave the pot in the oven overnight.
Once the pot is cooled in the oven, remove it from the oven. Take out the rabbit pieces and remove all the bones with your hand.
Reunite the meat with the tomato and carrot sauce. Mix gently and re-heat the sauce. Add the paprika, tomato paste, lemon zest, lemon juice, chopped parsley and spring onion to the sauce and cook for furtherfew minutes until the sauce is heat through completely. Season it with salt and pepper to taste.
A wonderful sauce for fresh pasta. A hint of spiciness with sweetness from the chilli and pear cider...mmmmmmm....
RSS Feed
