A slow-braised rabbit ragù with bacon, red wine, tomatoes, and warming juniper, bay, and rosemary — rich and tender enough to win over even those who don't usually go for rabbit. Serve over gluten-free pasta, rice, or courgette noodles.
Meat
Sauce & aromatics
Brown the rabbit
Season the rabbit with salt and pepper and brown it in the oil on all sides, then lift it out of the pot.
Sauté the base
Add the diced bacon, onion, and carrot to the pot and cook for about 10 minutes. Add the garlic and, once fragrant, stir in the juniper, bay, rosemary, and a pinch of cinnamon.
Deglaze with wine
Pour in the red wine and let it simmer for about 5 minutes.
Braise for 2 hours
Add the tomatoes and the rabbit. Braise over the lowest heat for 2 hours.
Pick the meat and reduce
Lift out the rabbit, pick the meat off the bones, return it to the pot, and keep simmering until the sauce thickens.
Serve
Serve with gluten-free pasta, rice, or courgette (zucchini) noodles.
The ragù freezes well, so it's a great stash to keep on hand for days when there's no time to cook.
