Spicy Rabbit Ragu

By á-29897

Per Serving: Serving size: about 3/4 cup, 290 calories (140 from fat), 16g total fat, 4.5g saturated fat, 75mg cholesterol, 680mg sodium, 9g carbohydrate (2g dietary fiber, 0g sugar), 28g protein
Serve this rich, flavorful sauce over polenta or wide pasta noodles like pappardelle. We recommend cutting the rabbit into 6 manageable pieces for this recipe, but 4 or 8 pieces will also work well.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 (3-pound) rabbit, cut into 6 pieces
• 1/2 teaspoon fine sea salt
• 1 (28-ounce) can no-salt added crushed tomatoes
• 2 1/2 cups reduced-sodium chicken broth
• 1/2 cup sliced pitted black olives
• 4 cloves garlic, finely chopped
• 1 tablespoon sherry vinegar
• 1/4 teaspoon crushed red chile flakes
• 1/4 pound spicy soppressata or other cured Italian sausage, thinly sliced
• 1/4 cup chopped fresh basil or flat-leaf parsley

Preparation

Step 1

Heat oil in a large, heavy pot over medium-high heat. Sprinkle rabbit with salt and sear until browned on both sides, about 10 minutes. Add tomatoes, broth, olives, garlic, vinegar and chile flakes. Bring to a boil, lower heat so the sauce just simmers and cook until rabbit is tender, about 45 minutes.

Transfer rabbit pieces to a plate and let cool slightly. Stir soppressata into sauce and continue to cook at a bare simmer. When rabbit is just cool enough to handle, after about 10 minutes, pull meat from bones and stir meat back into the pot. Simmer for 5 minutes more. Sprinkle with basil.