woodfired rabbit ragu

Ingredients

• 1 (1.4 kg) rabbit, cut into 4 pieces 
• Fine sea salt & black pepper 
• 1/4 cup (60 ml) olive oil 
• 1/4 cup (60 ml) diced pancetta or bacon 
• 1 large onion, finely chopped 
• 1 carrot, finely chopped 
• 1 celery rib, finely chopped 
• 4 garlic cloves, finely chopped 
• 1 teaspoon dried oregano 
• 1 cup (240 ml) dry white wine 
• 1 (400g) can diced/chopped tomatoes (preferably San Marzano) 
• 3 tablespoons (45 ml) tomato paste 
• 1 cup (240 ml) water 
• 1/3 cup (80 ml) chopped fresh parsley 
• 1/4 cup (60 ml) chopped fresh basil 
• 450 grams pasta of choice (We prefer Pappardelle) 

To serve:

• Shaved pecorino cheese 
• Fresh orange zest 

Method:

1. Pat rabbit dry and season liberally with salt and pepper. 

2. Heat the olive oil in a deep, 12-inch (30 cm) heavy skillet suitable for a woodfired grill, over moderately high heat until hot but not smoking. Brown the rabbit, turning once, about 7 -10 minutes. 

3. Transfer rabbit pieces to a Tajine (which will be later placed within a woodfired oven), reserving the fat in the skillet. 

4. Add pancetta, onion, carrot, celery, garlic, and oregano to the skillet and cook over medium heat on the woodfired grill, stirring occasionally, until the pancetta and vegetables are golden brown, 5 to 6 minutes. 

5. Add wine and boil, stirring and scraping up any brown bits, until most of the liquid has evaporated, about 3 minutes. 

6. Stir in the tomatoes, tomato paste, and water, and bring to a boil. 

7. Stir in the parsley and basil, then pour the tomato mixture over the rabbit in the tajine. 

8. Cover the tajine and cook in the woodfired oven on low heat for 4 to 5 hours. 

9. Transfer the rabbit pieces to a plate. When cool enough to handle, remove the meat from the bones, discarding fine bones and gristle, and shred the meat. 

10. Return the meat along with any juices to the sauce in the tajine, taste, and adjust salt and pepper as needed.