Who could forget the knife-wielding Glen Close in Fatal Attraction? And of course the bunny boiler scene has been immortalized. But Glen Close’s character “Alex” could have done with a few pointers on making rabbit ragout. It’s surprising delicious. Rabbit is also very lean and cooks quickly, so it’s substantial but not heavy. This earthy stew is best paired with Pappardelle pasta and some Parmesan for a delicious rustic meal. However, cooking the family bunny is a total social faux pas. Make sure you buy it from your local butcher and preferably ask him to cut it up for you.
What Glen Close lacks in culinary skills, she makes up for in the drama queen department. Let’s salute this actress for her star turn in this electrifying movie – a role on par with a culinary Carrie. If you suspect your significant other maybe considering other bunny-filled pastures, then watch this infidelity-deterring flick and enjoy it as you sample this rabbit ragout recipe. The meal alone is so delectable it can stop a wandering eye but coupled with the crazy antics of Close, he will be cuddling you very close by the end of the night and will only have an appetite for you. If that doesn’t stop his roving eye, then watch out for my Lorena Bobbit Sausage Stew recipe, which I will be posting soon.
(Makes 4 servings)
- 1 rabbit, boned and cut into roughly 1 ½-inch pieces
- salt and pepper
- ¼ cup all-purpose flour, for dredging
- 5 strips of bacon, chopped
- 1 tablespoon finely chopped fresh sage
- 1 ½ teaspoons finely chopped fresh rosemary
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1 celery rib, chopped
- 1 cup dry red wine (I used Pinot Noir)
- 1 cup chicken stock
- 1 tablespoon tomato paste
- 1 (14 oz/400g) can whole peeled tomatoes, with juices, crushed
- Parsley, finely chopped (for garnish)
- Season the rabbit pieces with salt and pepper. Dredge the rabbit pieces in the flour and shake off any excess.
- In a large pot, over medium high heat, cook the chopped bacon for 3-4 minutes or until it starts to get crispy. Add sage and rosemary, stirring for 30 seconds.
- Add the rabbit, and cook, stirring occasionally for about 2 to 3 minutes to sear.
- Add the onion, carrot, and celery and cook until softened, about 5 minutes.
- Add the wine and chicken stock, bring to a boil and then simmer uncovered, until the liquid reduces by 1 cup, about 15 minutes.
- Crush the canned tomatoes by hand, then add them as well as the tomato paste. Cook for another 10 minutes, stirring occasionally.
- Serve with Pappardelle pasta or whatever other pasta you have handy. Garnish with parsley and Parmesan cheese. Perfect with a blood red wine.