rabbit-ragu-236843.json

{
    "directions": [
        "Heat oil and butter in a 12\u2013inch heavy skillet (2 inches deep) over moderate heat until hot but not smoking, then add pancetta and cook, stirring occasionally, 2 minutes. Add sage and rosemary and cook, stirring, 30 seconds. Add rabbit and cook, stirring occasionally, until rabbit is no longer pink on outside, 2 to 3 minutes. Add onion, carrot, and celery and cook, stirring occasionally, until softened, about 5 minutes. Add wine and simmer, uncovered, stirring occasionally, until liquid is reduced to about 1 cup, 10 to 15 minutes. Add tomatoes, sea salt, and pepper and simmer, stirring occasionally, until sauce is thickened, 5 to 10 minutes."
    ],
    "ingredients": [
        "1/4 cup plus 1 tablespoon extra\u2013virgin olive oil",
        "2 tablespoons unsalted butter",
        "1 (1/4\u2013lb) piece pancetta (Italian unsmoked cured bacon), cut into 1/4\u2013inch dice",
        "1 tablespoon finely chopped fresh sage",
        "1 1/2 teaspoons finely chopped fresh rosemary",
        "1 (3\u2013lb) rabbit, boned by butcher and meat cut into 1\u2013inch pieces (1 1/2 lb boned)",
        "1 medium onion, chopped",
        "1 medium carrot, chopped",
        "1 celery rib, chopped",
        "1 cup light dry red wine such as Pinot Noir",
        "1 (14\u2013oz) can Italian plum tomatoes in juice, drained and chopped",
        "1 1/4 teaspoons coarse gray sea salt",
        "1/2 teaspoon coarsely ground black pepper",
        "Accompaniment: buttered polenta"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Sauce",
        "Soup/Stew",
        "Wine",
        "Game",
        "Tomato",
        "Dinner",
        "Meat",
        "Rabbit",
        "Red Wine",
        "Spring",
        "Gourmet",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free"
    ],
    "title": "Rabbit Rag\u00f9",
    "url": "http://www.epicurious.com/recipes/food/views/rabbit-ragu-236843"
}