Rabbit Ragu

23 Jan

This is a great way to use a rabbit. Very quick to prepare and a cheap meat to use to . 

Serves 4

1 rabbit
2tblsp oil
4 pieces Streaky bacon
2 carrots
2 celery
1 onion
2 bay leaves
Thyme
Peppercorns
2 garlic cloves
2 x 400g tins of chopped tomatoes
1/2 glass wine
Chicken Stock to cover

Firstly chop the rabbit up into 4 pieces,or get your butcher to do this 😀 .
Heat up the oil in a casserole dish  and brown the rabbit pieces all over. Remove and place to one side. Add the bacon and vegetables to the same dish and saute for 5 minutes, next add all the other ingrediants before placing back the rabbit .
Place in a low oven (150c) for 1.5 hours until the rabbit is tender.

After the long cook. Remove the rabbit and pick all the meat of the bones,then return to the sauce.

You can either strain the sauce or keep it chunky .

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