Rabbit Ragù

This is an easy variation on a traditional Ragù. Serves 2.

Ingredients

• Rabbit, 1 (quartered and back straps removed).

• Tomatoes, 3 – 4 large (chopped into chunks).

• Mushrooms (Swiss Brown), a hand full.

• Red Capsicum, 1 half (diced).

• Brown Onion, 1 (diced).

• Garlic, a few cloves (diced).

• Kalamata Olives, a bunch.

• Herbs (sage, thyme, rosemary, parsley), a bunch.

• Cracked black pepper.

• Salt.

• Plain white flour.

• Grapeseed oil.

• Butter.

• White wine vinegar.

• Red wine.

 Method

1. Soak rabbit in a light brine solution overnight.

2. Coat the rabbit chunks in plain white flour and set aside.

3. In a large pot heat a splash of oil and melt a few chunks of butter. Once the butter is popping away add the rabbit chunks.

4. Crack some black pepper over the rabbit and add a pinch of salt.

5. After a minute or two flip the rabbit and brown the other side. Apply extra pepper and salt to the other side if desired.

6. Fry for another minute until the flour is golden brown and remove.

7. Deglaze your pot or scrape the chunks but leave in the pot and add tomatoes, mushrooms, capsicum, onion, garlic, olives.

8. Add a splash of white wine vinegar, a cup or two of water, and a hearty splash of red wine.

9. On a medium/low heat cook your vegetables down for around 20 to 30 minutes then add the Rabbit chunks and a fistful of herbs.

10. Let simmer on a low heat from anywhere up to 2 – 3 hours, stir every now and then. This will allow gamey meat to soften and the sauce to thicken.

11. Serve with pasta, fresh parsley and lots of wine!