Rabbit Rag

Rabbit Rag
Photo by John Kernick

Ingredients

  • 2 tablespoons unsalted butter
  • 1 1/4-lb piece pancetta (Italian unsmoked cured bacon)
  • 1 tablespoon fresh sage
  • 1 ¼ teaspoons coarse gray sea salt
  • 1 ½ teaspoons fresh rosemary
  • 1 medium onion
  • 5 tablespoons extra-virgin olive oil
  • + 7 more ingredients
    • 1 celery rib
    • 1 3-lb rabbit, boned by butcher and meat (1 1/2 lb boned)
    • buttered polenta
    • 1 14-oz can Italian plum tomatoes in juice
    • ½ teaspoon coarsely ground black pepper
    • 1 medium carrot
    • 1 cup light dry red wine such as Pinot Noir

Heat oil and butter in a 12-inch heavy skillet (2 inches deep) over moderate heat until hot but not smoking, then add pancetta and cook, stirring occasionally, 2 minutes. Add sage and rosemary and cook, stirring, 30 seconds. Add rabbit and cook, stirring occasionally, until rabbit is no longer pi...

View full recipe at Epicurious

Comments

Variations on Rabbit Rag

  • Rabbit Rag
    • 1/2 teaspoon coarsely ground black pepper
    • 1 celery rib
    • 2 tablespoons unsalted butter
    • 1 cup light dry red wine such as Pinot Noir
    • 1 medium onion
    • +8 other ingredients


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