It’s probably not on the top of most people’s shopping list, but rabbit is in season, it’s pretty cheap, it’s lean, and it’s really tasty. This recipe for a rustic Italian style ragù takes a bit of time and effort, but trust me, it really is worth it. One tip, if your butcher is any good he / she should sell you the rabbit with the liver and kidneys. Don’t throw these away, they’ll add richness to the dish. The ingredients below will serve 4-6 people.
Ingredients
Olive oil
1 large rabbit (around 1kg with the liver and kidneys), jointed
100g pancetta or smoked streaky bacon, chopped
1 large carrot, diced
1 large stick of celery, diced
1 onion, finely chopped
4 cloves garlic, finely chopped
