![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2010\/02\/image.png\")
Rabbit Rag\u00fa<\/p>\nRabbit Rag\u00fa<\/p>\n
1\/4 cup plus 1 T. extra-virgin olive oil<\/p>\n
2 T. unsalted butter<\/p>\n
1 (1\/4-lb) piece pancetta (Italian unsmoked cured bacon), cut into 1\/4-inch dice<\/p>\n
1 T. finely chopped fresh sage<\/p>\n
1 1\/2 tsp. finely chopped fresh rosemary<\/p>\n
1 (3-lb) rabbit, boned by butcher and meat cut into 1-inch pieces (1 1\/2 lb boned)<\/p>\n
1 medium onion, chopped<\/p>\n
1 medium carrot, chopped<\/p>\n
1 celery rib, chopped<\/p>\n
1 cup light dry red wine such as Pinot Noir<\/p>\n
1 (14-oz) can Italian plum tomatoes in juice, drained and chopped<\/p>\n
1 1\/4 tsp. coarse gray sea salt<\/p>\n
1\/2 tsp. coarsely ground black pepper<\/p>\n
Accompaniment: buttered polenta<\/p>\n
<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Rabbit Rag\u00fa 1\/4 cup plus 1 T. extra-virgin olive oil 2 T. unsalted butter 1 (1\/4-lb) piece pancetta (Italian unsmoked cured bacon), cut into 1\/4-inch dice 1 T. finely chopped fresh sage 1 1\/2 tsp. finely chopped fresh rosemary 1 (3-lb) rabbit, boned by butcher and meat cut into 1-inch pieces (1 1\/2 lb boned) 1 medium onion, chopped 1 medium carrot, chopped 1 celery rib, chopped 1 cup light dry red wine such as Pinot Noir 1 (14-oz) can…<\/p>\n