Forest Bounty Rabbit Ragout

Forest Bounty Rabbit Ragout

Ingredients:

• 1 whole rabbit (about 2-3 pounds), cleaned and jointed
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 large carrots, sliced
• 2 celery stalks, sliced
• 200 grams wild mushrooms (such as chanterelles or porcini), cleaned and sliced
• 1 cup pearl onions, peeled
• 1 cup red wine (preferably a rich, earthy variety)
• 2 cups chicken or vegetable broth
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme (or 2 teaspoons fresh)
• 1 teaspoon dried rosemary (or 2 teaspoons fresh)
• 1 tablespoon flour (optional, for thickening)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Prepare the Rabbit:

   • Season the rabbit pieces generously with salt and pepper.
   • Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
   • Brown the rabbit pieces in batches until golden on all sides, about 5-7 minutes per batch. Remove and set aside.

2. Sauté the Vegetables:

   • In the same pot, add the chopped onion, carrot, and celery. Sauté until the onions are translucent and the vegetables start to soften, about 5-7 minutes.
   • Add the garlic and wild mushrooms. Cook for an additional 2-3 minutes, stirring frequently, until fragrant and the mushrooms begin to release their moisture.

3. Deglaze and Assemble:

   • Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Simmer for 2-3 minutes to allow the alcohol to evaporate.
   • Stir in the tomato paste, bay leaves, thyme, and rosemary.
   • Return the browned rabbit pieces to the pot.

4. Simmer the Ragout:

   • Pour in the chicken or vegetable broth, making sure the rabbit is mostly submerged. Add more broth or water if necessary.
   • Bring to a gentle boil, then reduce heat to low. Cover and simmer for about 1.5 to 2 hours, or until the rabbit is tender and starts to fall off the bone.

5. Finish the Sauce:

   • About 20 minutes before the ragout is done, add the pearl onions to the pot.
   • If the sauce is too thin, make a slurry by mixing the flour with a bit of water, then stir it into the ragout to thicken the sauce to your liking.
   • Adjust seasoning with salt and pepper.

6. Serve:

   • Once the rabbit is tender and the sauce has thickened to your desired consistency, remove the bay leaves from the pot.
   • Serve the ragout hot, garnished with fresh parsley. It pairs wonderfully with crusty bread, mashed potatoes, or over a bed of creamy polenta.

Additional Tips:

• Make sure to clean the wild mushrooms thoroughly to remove any dirt and debris.
• If you cannot find wild mushrooms, cremini or button mushrooms can be used as substitutes.
• The ragout improves in flavor if made a day ahead and reheated gently before serving.

Enjoy your Forest Bounty Rabbit Ragout, a dish that brings the rustic charm of the forest to your table!