Poached Rabbit Ragu

Poached Rabbit Ragu


  • A whole rabbit 1,5 kg
  • Chicken stock 2 l
  • Pancetta 50 g
  • Carrots 100 g
  • Mushrooms 100 g
  • Courgettes 300 g
  • Cooked pasta 500 g
  • Salt
  • Pepper
  • Olive oil
  • 2 cloves of garlic
  • Rosemary 10 g

Cooking Instructions

  1. Take the whole rabbit; cut it. Season it with salt and pepper. Grease with olive oil.
  2. Poach the rabbit in the chicken stock seasoned with garlic and rosemary for 1 hour.
  3. Whilst the rabbit is poaching we are cooking ragu.
  4. In the pan add pancetta, carrots, mushrooms and courgettes.
  5. Add a few ladles of the rabbit stock to the vegetables and cook for 30 minutes.
  6. Remove the bones from the rabbit and add to the ragu.
  7. Serve with pasta. Cook this recipe with a photo!

See: Other Rabbit Recipes by Gordon Ramsay

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