Rabbit Stew
6 servings
45 minutes
Rabbit ragout is an exquisite dish of Italian cuisine rooted in the traditions of Tuscan peasants who have cooked meat with vegetables, wine, and aromatic herbs for centuries. This dish captivates with the rich flavor of tender rabbit soaked in a thick sauce of tomatoes and red wine. Sautéed vegetables add sweetness while rosemary and garlic provide spice. A unique feature of the ragout is the inclusion of rabbit liver, which adds depth to the flavor. It is served with al dente tagliatelle, making it even more filling. Garnished with fresh parsley and a sprig of rosemary, it becomes not only a culinary masterpiece but also an aesthetic pleasure. It pairs perfectly with a glass of red wine, revealing all its flavor nuances.
1
Clean the rabbit carcass of all membranes to ensure the meat is not tough, then cut it up, separating the meat from the bones and slicing it into medium-sized pieces, about 3-4 cm.
- Rabbit: 1 piece
2
Finely chop onion, carrot, celery, and garlic, and sauté in a pan with olive oil and a sprig of rosemary for five to ten minutes.
- Onion: 1 head
- Carrot: 1 piece
- Celery stalk: 1 piece
- Garlic: 1 clove
- Olive oil: 2 tablespoons
- Rosemary: 2 stems
3
Put pieces of rabbit in the pan, fry them until lightly browned on all sides. If necessary, add salt and pepper. Add tomato paste and pour in table wine, cover the pan with a lid, leave for ten minutes, then remove the lid.
- Rabbit: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Tomato paste: 2 tablespoons
- Red wine: 200 ml
4
Once the wine has evaporated a bit, pour in the broth (prepared in advance) and reduce the heat to almost minimum. About seven minutes before the dish is ready, when the rabbit is tender, add finely chopped liver and pasta cooked al dente.
- Chicken broth: 200 ml
- Rabbit liver: 1 piece
- Tagliatelle pasta: 200 g
5
Garnish with a sprig of rosemary and sprinkle with finely chopped parsley leaves when serving.
- Rosemary: 2 stems
- Parsley: 5 g