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Rabbit and Mushroom Ragout

Yields4 ServingsPrep Time25 minsCook Time2 hrsTotal Time2 hrs 25 mins

A rich, rustic dish featuring tender rabbit pieces slow-cooked in a savory, aromatic sauce with earthy mushrooms, red wine, and fresh herbs. This hearty ragout is perfect for a comforting dinner served over creamy polenta, mashed potatoes, or crusty bread.

Rabbit and Mushroom Ragout

For the Rabbit
 2 ½ lbs rabbit, cut into pieces (legs, thighs, and saddle)
 ½ cup all-purpose flour
 1 tsp salt
 ½ tsp black pepper
 2 tbsp olive oil
 2 tbsp unsalted butter
For the Ragout
 1 large onion, finely chopped
 3 cloves garlic, minced
 2 carrots, diced
 2 celery stalks, diced
 1 cup button mushrooms, halved
 1 cup cremini or portobello mushrooms, sliced
 1 cup dry red wine (e.g., Merlot, Cabernet Sauvignon)
 1 cup chicken broth
 1 cup crushed tomatoes
 1 tbsp tomato paste
 2 bay leaves
 1 tsp dried thyme
 1 tsp dried rosemary
 ¼ tsp red pepper flakes (optional, for heat)
 Salt and pepper, to taste
 ¼ cup fresh parsley, chopped, for garnish
Prepare the Rabbit
1

  1. In a shallow dish, combine flour, salt, and pepper.

  2. Dredge each rabbit piece in the flour mixture, shaking off any excess.

  3. Heat olive oil and butter in a large Dutch oven over medium-high heat.

  4. Sear the rabbit pieces for 4-5 minutes per side, or until golden brown.

  5. Transfer the browned rabbit pieces to a plate and set aside.

Sauté the Vegetables
2

  1. In the same pot, add the onions, carrots, and celery.

  2. Sauté for 5-7 minutes, until the vegetables are softened.

  3. Add the garlic and cook for another 1-2 minutes, until fragrant.

Cook the Mushrooms
3

  1. Add the mushrooms to the pot and sauté for 6-8 minutes, until they release their moisture and begin to brown.

  2. Season with a pinch of salt and black pepper.

Deglaze and Build the Sauce
4

  1. Pour in the red wine and scrape up any browned bits from the bottom of the pot.

  2. Allow the wine to simmer for 5-6 minutes, reducing by half.

  3. Stir in the chicken broth, crushed tomatoes, tomato paste, bay leaves, thyme, rosemary, and red pepper flakes.

Simmer the Ragout
5

  1. Return the rabbit pieces to the pot, nestling them into the sauce.

  2. Cover and reduce heat to low.

  3. Simmer for 1.5 - 2 hours, or until the rabbit is tender and falling off the bone.

  4. Remove the lid for the last 15 minutes to thicken the sauce, if desired.

Serve
6

  1. Remove the bay leaves and discard.

  2. Adjust seasoning with salt and pepper, if necessary.

  3. Garnish with fresh parsley.

  4. Serve over creamy polenta, mashed potatoes, or crusty bread.

Tips and Variations
7

  • For a Richer Sauce: Add 1 tbsp balsamic vinegar or a splash of port wine before simmering.

  • For Extra Earthiness: Add 1/2 cup dried porcini mushrooms soaked in warm water, along with the soaking liquid.

  • Slow Cooker Option: Sear the rabbit and sauté the vegetables, then transfer everything to a slow cooker. Cook on LOW for 4-5 hours.

  • Make It Spicy: Add more red pepper flakes or a dash of hot sauce.

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat.

Nutrition Facts

4 servings

Serving size