Rabbit Ragú

Rabbit Ragout

Extract the full flavor of rabbit with this ragú featuring both Bianco DiNapoli San Marzano Tomatoes + Grist & Toll's Polenta!  A slow-cooked dish light enough for summer, this ragú is packed with flavor + soul satisfaction. 

Directions

For The Ragú

1/4 Cup plus 1 Tablespoon Extra-Virgin Olive Oil

2 Tablespoons Unsalted Butter

1/4 lb Pancetta cut into 1/4-inch dice

1 Tablespoon Finely Chopped Fresh Sage

1 1/2 Teaspoons Finely Chopped Rosemary

1 Rabbit (Approximately 3 lbs) boned by butcher and meat cut into 1-inch pieces

1 Medium Onion Chopped

1 Medium Carrot Chopped

1 Celery Rib Chopped

1 Cup Light Dry Red Wine

1 Can Bianco DiNapoli San Marzano Tomatoes

1 1/4 Teaspoons Coarse Gray Sea Salt

1/2 Teaspoon Coarsley Ground Black Pepper

 

For The Polenta

1 Cup Whole Milk

1 Cup Heavy Whipping Cream

1/2 Cup Grist & Toll Polenta

1 Tablespoon Unsalted Butter

1/4 Cup Parmigiano-Reggiano (plus more, if desired)

Sea Salt/Fresh Cracked Black Pepper To Taste

 

Directions

For The Ragú

Heat oil and butter in a 12-inch heavy skillet (2 inches deep) over moderate heat until hot but not smoking, then add pancetta and cook, stirring occasionally, 2 minutes. Add sage and rosemary and cook, stirring, 30 seconds. Add rabbit and cook, stirring occasionally, until rabbit is no longer pink on outside, 2 to 3 minutes. Add onion, carrot, and celery and cook, stirring occasionally, until softened, about 5 minutes. Add wine and simmer, uncovered, stirring occasionally, until liquid is reduced to about 1 cup, 10 to 15 minutes. Add tomatoes, sea salt, and pepper and simmer, stirring occasionally, until sauce is thickened, 5 to 10 minutes.

For The Polenta

In a saucepot, combine the milk, cream, and season with salt and pepper to taste. Heat the pot to simmer. Slowly whisk in the Grist & Toll Polenta and reduce the heat to cook slowly. Stir every 5 minutes to avoid burning on the bottom of the pot. Cook for about 20-25 minutes until the polenta becomes creamy. Remove from the heat and add butter and cheese stirring until incorporated. Season with additional salt and pepper if needed.