12:04 PM 3/20/98
rfc

***Rabbit Ragu

This is based on a traditional Bolognese sauce, which is rich, but
not spicy. Note the absence of garlic and herbs. This takes long to
cook but prep is easy.

Two or three rabbits, cut into 4-8 pieces, depending on size. 
1/2 cup chopped onion
1/2 cup chopped celerey
1/2 cup shredded carrot.
3 tbs olive oil.
salt
1/2 cup dry white wine 
1/2 cup cream (or 0.5-0.5 or whole milk -don't go with any less fat than 
whole milk).
2 large cans crushed tomato.
pepper
parsley or reserved celery leaves.
Lightly saute the vegetables in a stew pot/casserole. When veggies are translucent,
add the rabbit to pot. Immediately turn heat DOWN, salt the rabbit, and cover.
(You add salt now, you want the rabbit to give up some juices to the pot).
Braise slowly on the stovetop at low heat for 2 hours or till rabbit comes off the bone.

Bone the rabbit, return meat and juices to pot. Add wine, bring up the heat and simmer
briskly, stirring until wine is almost evaporated. Repeat with cream. 

Turn heat back down.
Add tomatoes, simmer for 1.5 hours, uncovered, or until sauce has reduced and darkened.
Salt and pepper to taste.
Serve over rigatoni or gnocchi. Garnish with chopped parley or celery leaves.

***Backstrap of Rabbit with mushroom sauce.

Handful of dried porcini or cepes mushrooms.
1 can of NO SALT chicken stock, or 1.5 cups NO SALT homemade chicken stock.
1/2 cup water
1/4 cup white wine or additional 1/4 cup stock.
pepper
peanut oil for saute
4 rabbit backstraps (you can cut them out and use the rest for the Ragu, above)

Soak mushrooms in hot water for twenty minutes. 
While mushrooms are soaking, bring stock to a simmer in small sauce pan.
Drain mushrooms, reserving liquid. Strain liquid into saucepan. Wash mushrooms,
discard any tough pieces, and mince remaining mushrooms. Add to saucepan.
Reduce this until it will coat the back of the spoon. 

When sauce is almost reduced, heat oil to just below smoke point in large
cast iron skillet. Pan fry backstraps to medium doneness. Put on warm platter.
Deglaze pan with wine or broth, add to sauce. Drizzle over rabbit. Serve with saute'd
mushrooms, and a hearty rice dish (we do a mushroom/wild rice risotto).

***Variations on a theme. 

Start the rabbit ragu recipe, but add 2 cloves rough chopped garlic to the vegetables at the
beginning. Whe rabbit is falling off bone, remove from pot with slotted spoon. Add wine and
reduce. Instead of cream, add similar amount of veal or chicken stock and reduce. Return
rabbit just long enough to heat through again. Serve over noodles.

General Tip.

Any chicken recipe that uses moist heat can be adapted for rabbit.
If the rabbits are young and tender, chicken or pork recipes that call for
pan frying or saute usually work okay too.
