Ragu of Slow Braised Rabbit W Chickpeas Rosemary Garlic
Immerse yourself in the rich, rustic flavors of this Ragu of Slow Braised Rabbit with Chickpeas, Rosemary, and Garlic—a soul-warming dish that’s perfect for refined comfort food enthusiasts. Succulent rabbit is seared to golden perfection and slow braised in a savory medley of aromatics, including caramelized onion, garlic, and earthy rosemary. The tomato-infused broth, enhanced by dry white wine and hearty chickpeas, develops deep, complex flavors during its slow cook in the oven. Served tender and flavorful, this dish is ideal for cozy dinners or special occasions. Garnish with fresh parsley and pair it with crusty bread or creamy polenta for an unforgettable meal. Perfect for those seeking wholesome, gourmet rustic recipes for cooler evenings.
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Recipe Information
Ingredients
- 1 kg rabbit, whole (cut into pieces)
- 400 g canned chickpeas, drained and rinsed
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 1 yellow onion, finely diced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 4 garlic cloves, minced
- 250 ml dry white wine
- 500 ml chicken stock
- 2 tbsp tomato paste
- 2 fresh rosemary sprigs
- 1 bay leaf
- 1 tsp salt
- 0.5 tsp black pepper, freshly ground
- 2 tbsp flat-leaf parsley, chopped (for garnish)
Instructions
Preheat your oven to 150°C (300°F).
Season the rabbit pieces with salt and black pepper.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed ovenproof pot over medium-high heat. Add the rabbit pieces and sear them on all sides until golden brown. Remove the rabbit and set aside.
Add the remaining 1 tablespoon of olive oil and the butter to the same pot. Once melted, add the diced onion, carrot, and celery. Cook for 5-7 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the tomato paste and stir well to coat the vegetables. Cook for 2 minutes to develop the flavor.
Pour in the white wine to deglaze the pot, scraping the bottom to loosen any browned bits. Let the wine simmer for 2-3 minutes until reduced by half.
Return the seared rabbit pieces to the pot. Add the chicken stock, rosemary sprigs, bay leaf, and drained chickpeas. Bring the mixture to a simmer.
Cover the pot with a lid and transfer it to the preheated oven. Braise the rabbit for 2 hours, or until the meat is tender and easily pulls away from the bone.
Carefully remove the pot from the oven. Discard the rosemary sprigs and bay leaf.
If desired, remove the rabbit pieces and shred the meat off the bone, then return the meat to the pot. Alternatively, leave the pieces whole for a rustic presentation.
Taste and adjust the seasoning with additional salt or pepper if needed.
Serve the ragu in bowls, garnished with freshly chopped parsley. Enjoy with crusty bread or polenta on the side.
Nutrition Facts
Calories |
783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 864 mg | 38% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 5.6 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 124 mg | 10% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1264 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
