Vt Rabbit Ragu Recipe

Cooking Instructions

1. 1

   Prepare the Rabbit

   In a large pot or Dutch oven, heat olive oil over medium heat. Add diced bacon and cook until crispy. Remove the bacon and set aside, leaving the fat in the pot.

2. 2

   Brown the Rabbit

   In the same pot, add rabbit pieces and brown them on all sides. This should take about 5-7 minutes. Remove rabbit and set aside.

3. 3

   Sauté the Vegetables

   Add chopped onion, garlic, and carrots to the pot. Sauté until the onion becomes translucent, about 3-5 minutes. Stir in the oyster mushrooms and thyme, cooking for another 2 minutes.

4. 4

   Combine Ingredients

   Return the rabbit and bacon to the pot. Add canned tomatoes, salt, and pepper. Stir to combine.

5. 5

   Braise

   Cover the pot and let it simmer on low heat for about 1.5 to 2 hours, until rabbit is tender and sauce has thickened.

6. 6

   Cook the Spaghetti

   In a separate pot, cook spaghetti according to package instructions until al dente. Drain and set aside.

7. 7

   Combine Pasta and Ragu

   Once the rabbit ragu is ready, add cooked spaghetti to the pot and toss to combine. Adjust seasoning if necessary.

8. 8

   Serve

   Serve the rabbit ragu hot with toasted slices of sourdough baguette on the side.