Rabbit Ragù

Rabbit Ragu.

Prep Time: A fair bit as you need to soak the rabbit overnight and butcher it.

Cook Time: 3 – 4 hours.

Serves 2 – 3 per rabbit.



  • Rabbit x1 cotton tail butchered (can leave bones in)
  • Tomatoes x 8 diced
  • Swiss Brown mushrooms x 5 diced
  • Red Capsicum x ½ diced
  • Brown Onion x 1 diced
  • Garlic x 6 cloves diced
  • Kalamata Olives x a hearty fist full chopped
  • Sage
  • Thyme
  • Rosemary
  • Parsley
  • White wine vinegar
  • Oil (grapeseed or olive)
  • Water
  • Red Wine
  • Black Pepper
  • Hungarian Sweet Paprika
  • Salt



  1. Soak rabbit in a brine overnight. We use a brine of water with a few spoons of salt and a splash of white vinegar.
  2. Butcher Rabbit. You can debone if you wish but we usually don’t as it takes ages.
  3. Season Rabbit with plain white flour.
  4. Add a healthy dose of oil to a pan. We used grapeseed oil, but a vegetable or olive oil will work too. Add on top of this a good scoop of butter. We used a vegan olive oil butter. Apply a medium heat to your pan.
  5. Brown your rabbit in the oil while continuing to season with a pinch of salt, pepper and paprika. This shouldn’t take longer than 5 or 10 minutes on each side.
  6. Remove the rabbit and rest on a plate where it will continue to cook in its own heat and fat.
  7. Do not clean the pot but instead add the tomatoes, mushrooms, capsicum, onion, garlic, olives to it.
  8. Apply a medium/high heat and add at least a cup of water.
  9. Add a big splash of red wine then boil your vegetables down. This shouldn’t take longer than 40 minutes or so.
  10. Add your rabbit and herbs to the pot and continue to cook on a low heat for 2 – 3 hours.
  11. Serve with pasta and garnish with parsley and have a sick time doing it!


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