Slow cooked rabbit ragu

Slow cooked rabbit ragu


4 people made this

About this recipe: Slow cooked rabbit dish easy and quick preparation. Serve with fresh tagliatelle and a good red wine. You can use a casserole dish on the hob or a slow cooker to cook this dish.

Serves: 4 

  • 1 rabbit skinned and butchered, on the bone
  • 2 onions, finely chopped
  • 4 to 5 cloves garlic, chopped
  • 1 to 2 carrots, sliced thickly
  • 1/2 teaspoon salt
  • 1 teaspoon coarse ground pepper, to taste
  • 3 dried bay leaves
  • 2 teaspoons chopped fresh parsley
  • 500g fresh tomatoes
  • 2 tins chunky chopped tomatoes
  • 250ml chicken or beef stock

Prep:25min  ›  Cook:3hr  ›  Ready in:3hr25min 

  1. Warm a little oil in a large frying pan over a medium heat. Brown the meat on all sides and add the onions, garlic and carrots. Once meat is evenly browned add half teaspoon of salt and a teaspoon of coarse ground black pepper. Add bay leaves and parsley.
  2. Skin the fresh tomatoes, you can do this easily by slicing a cross in the bottom of the tomato then blanching for a few minutes in boiling water, and roughly chop and add to the meat and veg. Add two tins of chunky chopped tomatoes. Then add 250ml of chicken or beef stock. Stir and bring to the boil.
  3. Once at the boil drop to the lowest heat or transfer to a slow cooker on its lowest setting and leave for 8 to 12 hours. Stir occasionally and add stock if it needs thinning. The ragu is ready when the rabbit is very tender and the sauce has thickened. Remove the meat from the bones prior to serving, if desired.

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Love seeing my recipe on here please once you've tried it can you let me know what you think. - 09 Nov 2015

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