Rabbit ragu with root vegetables and figs

Happy holidays!

One of the star dishes of our holiday dinner was this rabbit ragu –  slightly sweet, hearty, and tender, it paired off so well with the bolder flavors of the rest of the menu!

(Adapted from this recipe)

You’ll need:

• 3 T extra virgin olive oil
• 1 white onion, finely chopped
• 1 leek, finely chopped
• 1 small turnip, finely chopped
• 2 carrots, peeled and finely chopped
• 1 stalk celery, finely chopped
• 1/4 pound pancetta, bacon or prosciutto, diced
• One 3 lb rabbit, cut into 6 or 8 pieces + 3-4 rabbit livers
• 1 cup white wine
• 3 dried figs, roughly chopped
• 2 tablespoons tomato paste
• 2 bay leaves
• 3 cups chicken stock
• Salt and pepper
• 1 teaspoon finely chopped fresh thyme
• 1 teaspoon finely chopped fresh rosemary

1. Heat up a large pot  (or dutch oven) on medium-low heat. Add the olive oil, then the vegetables and cook until translucent/golden, about 20 minutes. Stir often.

2. Raise heat to medium-high. Add the rabbit, making sure to brown it on all sides. Add the livers at the end.

3. Deglaze with the white wine and mix well. Add tomato paste, bay leaves, stock, and figs. Bring to a boil.

4. Reduce to a simmer to cook for about 2 hours until the rabbit is coming off the bone and the sauce has reduced significantly.

5. Turn off heat. Take rabbit out, let cool slightly, and carefully remove the bones. Add fresh herbs to the pot. Add rabbit back to the pot, mix well and heat slightly (if necessary).

Serve with a nice crisp salad (this fennel, olive, and chickpea salad, for example).