Radiant Rabbit Ragu
This rabbit ragu is a hearty and flavorful dish that's perfect for a cold winter night. The rabbit meat is braised in a rich tomato sauce until it's fall-off-the-bone tender. Serve over cauliflower rice or your favorite paleo-friendly pasta.
Rabbit ragu is a classic Italian dish that dates back to the Middle Ages. It was originally made with wild rabbit, but today it's more commonly made with domesticated rabbit. The key to a good rabbit ragu is to use a flavorful cut of meat and to braise it slowly in a rich tomato sauce. This recipe uses boneless, skinless rabbit meat, which is cut into 1-inch pieces and browned in a skillet before being added to the sauce. The sauce is made with diced tomatoes, tomato paste, and a variety of vegetables, including onions, garlic, carrots, and celery. The ragu is simmered for 1 hour, or until the rabbit meat is tender and the sauce has thickened. The finished dish is served over cauliflower rice or your favorite paleo-friendly pasta.
Radiant Rabbit Ragu Radiant Rabbit Ragu Radiant Rabbit Ragu Radiant Rabbit Ragu
Prep time: 15 | Cook time: 60 | Serves: 4
Ingredients
  • 1 pound boneless, skinless rabbit meat, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 (14.5 ounce) can diced tomatoes
  • 1/2 cup tomato paste
Instructions
  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the rabbit meat and cook until browned on all sides.
  3. Add the onion, garlic, carrots, and celery and cook until softened.
  4. Stir in the diced tomatoes and tomato paste.
  5. Bring the mixture to a simmer and cook for 1 hour, or until the rabbit meat is tender and the sauce has thickened.
  6. Serve over cauliflower rice or your favorite paleo-friendly pasta.
  7. Garnish with fresh parsley or basil, if desired.
Why It Works
  • The combination of rabbit meat and tomato sauce is a classic for a reason. The rabbit meat is tender and flavorful, and the tomato sauce is rich and tangy.
  • Braising the rabbit meat in the sauce for 1 hour allows it to become fall-off-the-bone tender.
  • The addition of vegetables to the sauce adds flavor and nutrition.
  • Serving the ragu over cauliflower rice or your favorite paleo-friendly pasta makes it a complete meal.