Yield: 1
White Rabbit Ragout
The White Rabbit Ragu is a delicious variation on the classic Ragu that you can make if you don't like tomatoes or can't eat them!
Prep Time
10 minutes
Cook Time
2 hours
Additional Time
10 minutes
Total Time
2 hours 20 minutes
Ingredients
- 800 g Rabbit Ground
- 100 gr of Carrots
- 100 gr of White Onions
- 100 gr of White Wine
- 50 gr of celery
- 30 gr of Extra Virgin Olive Oil
- 1 clove of garlic
- 3 bay leaves
- 1 sprig of Rosemary
- to taste of thyme
- to taste of Vegetable Broth
- fine salt to taste
- to taste of Black Pepper
Instructions
- Begin by heating the vegetable broth for the White Rabbit Ragù. The carrots, celery, and onion should then be washed and cleaned. Chop them finely with a crescent and cook them in a large pan with the oil and garlic. Chop the rosemary and add it to the pan with the bay leaves whole. At this point, add the rabbit meat and cook for about ten minutes over low heat.
- Deglaze everything with the white wine, then season to taste with salt and pepper. Add two ladles of hot vegetable broth, cover the pan with a lid, and cook for at least a couple of hours over very low heat. Then remove the bay leaves and garlic, and add the thyme that had previously been chopped. At this point, your White Rabbit Ragù is complete!
Nutrition Information
Yield
4Serving Size
1Amount Per ServingCalories 528Total Fat 25gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 14gCholesterol 172mgSodium 413mgCarbohydrates 7gFiber 2gSugar 3gProtein 62g