MeatEater, Inc. is an outdoor lifestyle company founded by renowned writer and TV personality Steven Rinella. Host of the Netflix show MeatEater and The MeatEater Podcast, Rinella has gained wide popularity with hunters and non-hunters alike through his passion for outdoor adventure and wild foods, as well as his strong commitment to conservation. Founded with the belief that a deeper understanding of the natural world enriches all of our lives, MeatEater, Inc. brings together leading influencers in the outdoor space to create premium content experiences and unique apparel and equipment. MeatEater, Inc. is based in Bozeman, MT.

Rabbit ragu in green Dutch oven with wooden spoon and parsley on a cutting board

Rabbit Ragù

  • Course

    Main

  • Serves

    8-10
Chef’s notes

Rabbit Ragù is the perfectcold-weathermeal, the kind of dish you want to make when it’s snow­ing outside and you’re settling in for a longwinter. I make mine with Chianti or another dry Italian red.

The wine doesn’t have to be fancy, as long as it’s something you’d want to drink from a glass, it’s good enough forthe ragu. Tuck into this one, and for at least a few hours you’ll be thinking that winter ain’t so bad after all.

My favorite way to serve this is on top of some fresh pappardelle, but it is also good when served over a nice batch of soft polenta.

Ingredients

Marinade

  • 2 cups dry red wine
  • 1/2 onion, peeled and sliced
  • 5 garlic cloves, smashed
  • 2 bay leaves
  • 1 sprig rosemary
  • 1 tbsp. juniper berries

Ragu

  • 2 rabbits, skinned and cut into 4 legs and 2 loins each (about 2 pounds total)
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 1 large onion, peeled and diced small
  • 2 carrots, peeled, cut in half lengthwise, and sliced into 1/4-inch half-moons
  • 2 stalks celery, cut into 1/4-inch slices
  • 4 cloves garlic, minced
  • 1/2 cup dry red wine
  • 1 -1/2 cups chicken broth
  • 2 cups tomato sauce
  • 2 bay leaves
  • 2 sprigs thyme
  • 1-1/2 lbs fresh pappardelle (or 1-1/2 lbs dry lasagna noodles-see note)
  • 1/4 cup chopped flat-leaf parsley
  • 2 tbsp. chopped fresh mint
  • Freshly grated Parmigiano Reggiano or Pecorino cheese

Preparation

Quick and Easy “Homemade” Fresh Pappardelle

  1. Get fresh pasta sheets from a grocery or specialty store (some sell them for lasagna) and cut them into large, wide, irregular strips. Wonton wrappers can be made to work.No luck finding these? Break up dry lasagna noodles into 3-inch pieces and cook according to the package instructions.Any way that you do it, it’s delicious!
  2. In a large bowl, combine the marinade ingredients. Add the meat and refrigerate for at least 1 hour or overnight.
  3. When ready to cook, remove the meat from the marinade and set aside. Discard the mari­nade. Pat the rabbit dry with paper towels. Season the rabbit pieces liberally with salt and pepper.
  4. Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, sear the rabbit pieces on all sides until light golden brown, about 2 minutes per side. Remove the meat to a plate.
  5. Add the onion to the pan and cook until just softened. Add the carrots and celery. Cook, stirring occasionally, until the vegetables are lightly caramelized, about 5 minutes.
  6. Add the garlic and cook for another 30 seconds. Deglaze the pan with the wine, scraping up the browned bits with a wooden spoon. Let the wine reduce slightly and then return the meat to the pot.
  7. Add the chicken stock and tomato sauce. The liquid should come halfway up the sides of the meat; if it doesn’t, add enough water (or additional stock) until it does. Bring to a boil, then lower the heat to a simmer. Skim off and discard any scum.
  8. Add the bay leaves and thyme. Cover and simmer until the meat is just tender, about 1-1/2 hours. Do not overcook. A good way to tell if the rabbit is done is to pick up a hind quarter and try to bend the knee joint. If it moves easily, it’s done.
  9. Remove the meat from the pot and set aside on a platter. When the rabbits are cool enough to handle, remove the meat from the bones. Return the picked meat to the pot, stir, and season with salt and pepper to taste. (At this point the sauce can be cooled and stored in the fridge for up to a week or in the freezer for up to 6 months.)
  10. Bring 8 quarts of salted water to a boil. Add the pasta and cook until al dente (cooked, but still has a bite). Drain the pasta and add to the ragu. Stir.
  11. Stir in the herbs. Serve topped with grated cheese.

Shop

Meatcrafter Essential fillet knife with long curved steel blade and olive green handle
Save this product
Shop Now
THE MEATEATER OUTDOOR COOKBOOK — STEVEN RINELLA WITH KRISTA RUANE; steak in cast-iron skillet over grill
Save this product
Penguin Random House
$38.00
Shop Now
Cookbook cover with roasted game in pan; text "MEATEATER'S wild+whole" by Danielle Prewett
Save this product
Penguin Random House
$35.00
Shop Now
STEVEN RINELLA — THE MEATEATER FISH AND GAME COOKBOOK; plate of cooked game with antler
Save this product
Shop Now
MeatEater seasonings six-pack: Mojave Mix, Roost Rub, Backcountry Bark, Bayou Boil, Backstrap Brew, Campfire Crust
Save this product
Shop Now
Mojave Mix seasoning jar, MeatEater label reads "MOJAVE MIX" and "SOUTHERN ZEST WITH A TANGY PUNCH"
Save this product
MeatEater Store
$7.99
Shop Now
Work Sharp electric knife sharpener with label "WORK SHARP SHARPENERS" and buttons "SHAPE SHARPEN REFINE"
Save this product
Shop Now
Meater+ Bluetooth stainless meat probe in bamboo charging block, visible text "MEATER+"
Save this product
Shop Now

Sign In or Create a Free Account

Access the newest seasons of MeatEater, save content, and join in discussions with the Crew and others in the MeatEater community.

Related

Reviews

Save this recipe

Rabbit Ragù

Recipe by:Steven Rinella
Rabbit ragu in green Dutch oven with wooden spoon and parsley on a cutting board

  • Course

    Main

  • Serves

    8-10
Chef’s notes

Rabbit Ragù is the perfectcold-weathermeal, the kind of dish you want to make when it’s snow­ing outside and you’re settling in for a longwinter. I make mine with Chianti or another dry Italian red.

The wine doesn’t have to be fancy, as long as it’s something you’d want to drink from a glass, it’s good enough forthe ragu. Tuck into this one, and for at least a few hours you’ll be thinking that winter ain’t so bad after all.

My favorite way to serve this is on top of some fresh pappardelle, but it is also good when served over a nice batch of soft polenta.

Ingredients

Marinade

  • 2 cups dry red wine
  • 1/2 onion, peeled and sliced
  • 5 garlic cloves, smashed
  • 2 bay leaves
  • 1 sprig rosemary
  • 1 tbsp. juniper berries

Ragu

  • 2 rabbits, skinned and cut into 4 legs and 2 loins each (about 2 pounds total)
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 1 large onion, peeled and diced small
  • 2 carrots, peeled, cut in half lengthwise, and sliced into 1/4-inch half-moons
  • 2 stalks celery, cut into 1/4-inch slices
  • 4 cloves garlic, minced
  • 1/2 cup dry red wine
  • 1 -1/2 cups chicken broth
  • 2 cups tomato sauce
  • 2 bay leaves
  • 2 sprigs thyme
  • 1-1/2 lbs fresh pappardelle (or 1-1/2 lbs dry lasagna noodles-see note)
  • 1/4 cup chopped flat-leaf parsley
  • 2 tbsp. chopped fresh mint
  • Freshly grated Parmigiano Reggiano or Pecorino cheese

Preparation

Quick and Easy “Homemade” Fresh Pappardelle

  1. Get fresh pasta sheets from a grocery or specialty store (some sell them for lasagna) and cut them into large, wide, irregular strips. Wonton wrappers can be made to work.No luck finding these? Break up dry lasagna noodles into 3-inch pieces and cook according to the package instructions.Any way that you do it, it’s delicious!
  2. In a large bowl, combine the marinade ingredients. Add the meat and refrigerate for at least 1 hour or overnight.
  3. When ready to cook, remove the meat from the marinade and set aside. Discard the mari­nade. Pat the rabbit dry with paper towels. Season the rabbit pieces liberally with salt and pepper.
  4. Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, sear the rabbit pieces on all sides until light golden brown, about 2 minutes per side. Remove the meat to a plate.
  5. Add the onion to the pan and cook until just softened. Add the carrots and celery. Cook, stirring occasionally, until the vegetables are lightly caramelized, about 5 minutes.
  6. Add the garlic and cook for another 30 seconds. Deglaze the pan with the wine, scraping up the browned bits with a wooden spoon. Let the wine reduce slightly and then return the meat to the pot.
  7. Add the chicken stock and tomato sauce. The liquid should come halfway up the sides of the meat; if it doesn’t, add enough water (or additional stock) until it does. Bring to a boil, then lower the heat to a simmer. Skim off and discard any scum.
  8. Add the bay leaves and thyme. Cover and simmer until the meat is just tender, about 1-1/2 hours. Do not overcook. A good way to tell if the rabbit is done is to pick up a hind quarter and try to bend the knee joint. If it moves easily, it’s done.
  9. Remove the meat from the pot and set aside on a platter. When the rabbits are cool enough to handle, remove the meat from the bones. Return the picked meat to the pot, stir, and season with salt and pepper to taste. (At this point the sauce can be cooled and stored in the fridge for up to a week or in the freezer for up to 6 months.)
  10. Bring 8 quarts of salted water to a boil. Add the pasta and cook until al dente (cooked, but still has a bite). Drain the pasta and add to the ragu. Stir.
  11. Stir in the herbs. Serve topped with grated cheese.