White Wine Rabbit Ragu with Pancetta and Fresh Herbs Pressure Cooker Recipe

White Wine Rabbit Ragu With Pancetta And Fresh Herbs Pressure Cooker Recipe

Ingredients

Makes 6 cups, enough for 1½ to 2 pounds pasta – Cooker: 5- to 7-quart – Time: 12 minutes at HIGH pressure

• 1 (2½- to 3-pound) rabbit, cut into 6 pieces
• 1 cup white wine vinegar mixed with 1 cup water
• fine sea salt and freshly ground black pepper.
• ¼ cup olive oil
• 3 ounces pancetta or bacon, diced
• 1 large white onion, finely chopped
• 1 medium carrot, finely chopped
• 1 rib celery, finely chopped
• 4 cloves garlic, minced or pressed
• 2 (4- by 1-inch) strips orange zest
• 1 teaspoon dried thyme
• 1 cup dry white wine, such as Pinot Grigio
• 1 (28-ounce) can diced tomatoes in juice, undrained
• ¼ cup tomato paste
• 1 cup water
• 1/3 cup chopped fresh flatleaf parsley
• ¼ cup chopped fresh basil

Method

1. In a medium bowl, combine the rabbit pieces with the vinegar-water mixture and marinate for 1 hour at room temperature
2. Drain
3. Pat the rabbit dry with paper towels and sprinkle with salt and pepper
4. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat
5. Brown the rabbit pieces in batches on all sides, about 5 minutes per batch
6. Transfer the browned rabbit to a plate
7. Add the pancetta, onion, carrot, and celery to the pot, reduce the heat to medium, and cook, stirring a few times, until the pancetta is golden brown, 3 to 4 minutes
8. Add the garlic, zest, thyme, and wine and bring to a boil, scraping up any browned bits from the bottom of the pot, until most of liquid is evaporated, about 3 minutes
9. Stir in the tomatoes and their juice, tomato paste, and water and bring to a boil
10. Stir in the parsley and basil
11. Return the rabbit and any accumulated juices to the sauce
12. Close and lock the lid
13. If you like, place a heat diffuser on the burner and the pressure cooker on the diffuser
14. Set the burner heat to high
15. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
16. Set a timer to cook for 12 minutes
17. Remove the pot from the heat
18. Open the cooker with the Natural Release method; let stand for 15 minutes
19. Be careful of the steam as you remove the lid
20. Transfer the rabbit pieces to a plate
21. When cool enough to handle, remove the meat from bones, discarding bones and gristle, and shred the meat
22. Return the meat along with any juices to the sauce
23. Stir and taste the sauce for salt and pepper
24. If you wish a thicker sauce, bring to a boil and cook 10 to 20 minutes with the lid off to evaporate some liquid
25. Use or cool completely and refrigerate in an airtight container up to 3 days or freeze up to 1 month
26. White Wine Chicken Ragu with Pancetta and Fresh Herbs: Substitute a whole chicken, cut up, for the rabbit
27. Proceed with the recipe

Full List of Sauce Recipes
Full List of Rabbit Recipes

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