So I found myself with a rabbit from and was debating on what to do with it. Then memories of a divine rabbit ragout I had at Glass Onion came to mind. Being that ragout is a one dish dealio, I figured it was good for doing mid-week and would only get better as I picked on it over the next few days. I won’t lie, I totally picked the wrong time to delve into this dish. No, not because it was difficult or time consuming. Mainly because I had just watched Miss Potter, a movie about Beatrix Potter and all of her furry friends, including Peter Rabbit. Yeah, that made dismembering the ol’ rabbit a wee bit harder. Images flashed of that cute little bugger in his tidy blue jacket, chewing on perfect little carrots was really gettin’ to me. I won’t lie, I think I told that rabbit ‘sorry’ about 100 times. Then, I realized I’d feel worse if I wasted the rabbit and got on with my business. The one good thing that comes from getting real about where your food comes from is you end up being all the more thankful for it. So, if you find yourself with some rabbit and really want to appreciate your food sources, get on with making this dish. You could also substitute chicken (or veal for the adventurous; or beef in winter) if that makes you feel a little better!
- 4 pound rabbit, cleaned and cut into pieces
- Oil, for searing (coconut oil works well)
- 2 carrots, diced
- 3 celery stalks, diced
- 1/2 large onion, diced
- 28 ounces whole tomatoes, crushed by hand, and juices
- 1/4 cup dry sherry or marsala
- 2 TBSP tomato paste
- 2 sprigs rosemary
- 2 bay leaves
- salt and pepper to taste
- 1 cup quinoa flour (or omit and it still is delicious)
- fresh parsley, chopped, for garnish
Heat oil in large skillet or dutch oven. Dredge rabbit pieces in quinoa flour for a light dusting.
Sear until golden brown on all sides. Remove rabbit from pan and drain on paper towels.
Add carrot, celery, and onion and cook until well caramelized (brown, but not burnt). Add 1/4 cup sherry or marsala and deglaze pan. Add tomatoes and tomato paste.
Sink rabbit back into sauce, place lid, and put in 350 degree over until rabbit is fork tender, about 30-45 minutes (alternatively, heat sauce and rabbit until slightly bubbling and place in 175 degree oven overnight with lid slightly ajar, or about 8 hours).
Serve with rabbit, vegetables, and juices or over pasts (quinoa pasta or quinoa dumplings!) or zucchini noodles. Garnish with chopped parsley. Serve with Amarone wine.