6ozmirepoixsmall dice (1 medium carrot, a large rib of trimmed celery, one small onion)
1cupdry white wine
⅓cuptomato paste
1cupmilk
1cupmeat stock
¼teaspoondried thyme
1dried bay leaf
Tiny pinch⅛ teaspoon crushed red pepper flakes
Serving
3tablespoonsunsalted butter
Grated parmesan cheeseto taste
Small handful roughly chopped Italian parsley or other herbsto garnish
Instructions
Cut up the rabbit
Cut the rabbit into 8 pieces with a cleaver or shears. Finely chop the heart, liver and kidneys and reserve.
Season the pieces all over with salt and pepper, then allow to rest uncovered in the fridge overnight or for at least a few hours to dry-brine (optional). In a 12inch satois, or deep, wide pan with high sides like a 12 inch cast iron skillet, or braising pan, brown the pieces of rabbit in the fat on medium heat, working in batches if necessary.
Browning
Remove the rabbit pieces, add the prosciutto and a tablespoon of butter and cook for 2 minutes, add the offal stir, cook for a minute more then and the mirepoix and garlic, along with the tomato paste, and cook for 2-3 minutes, stirring occasionally.
Scrape with a wooden spoon to combine all the goodness forming on the bottom of the pan, more color=more flavor.
Add the wine, milk and stock, along with the browned rabbit pieces and red pepper, bring to a simmer, then cover and transfer to a preheated 275 F oven for 1.5 hours, or until the meat moves freely from the bone.
Pick the meat
Cool the rabbit until you can handle it (preferably overnight) then pick the meat into pieces. Carefully inspect the meat for small bones, and, when you’re done, go over it one last time for good measure.
Serving
Heat the ragu without the meat, stirring in the butter and adjusting the seasoning to taste as needed. Reduce the sauce until it coats the back of a spoon and tastes delicious.
Return the meat to the sauce, heat through, then add the gnocchi to the pan if the pan is large enough. Alterately, simmer the sauce until thickened, then toss in a large serving bowl with the gnocchi.
Off the heat, add a small handful of parmesan and the parsley or other herbs.