We are known to make things from the scratch. And Gael’s getting really good at it. Honestly, yes it’s a Turkey day, but we can’t loose a thought of having something always different than the Turkey. Jesse had a wonderful Turkey this year ( actually the best one we had, thanks to Jesse’s dad, Ian’s brining!) but also we brought Rabbit Ragu with home made pasta to the Thanksgiving feast.
Now all the pastas ready and here comes the star, The Rabbit Ragu!
This is our cooking Goddess, my mother in law, grande, absolutely amazing woman, Livia’s recipe.
*1 rabbit, cleaned with guts socked in 1 1/2 litter of Red wine with chopped onion, garlic, rosemary, sage, fresh black pepper over night.
*Fish out the wine socked rabbit and chopped them into a small pieces. Separate the guts this time.
*Quick blend the guts with some of wine juice.
*To a pot, add Olive oil, chopped garlic, and when the oil and garlic is sizzling hot, add chopped rabbit, blended guts to brown.
*To browned meat, add Tomato, ( We used 10oz San Marzano peeled tomatoes), semi bitter oil cured black olives, rest of the wine juice and start simmering for hours on medium to low heat until it gets thickened to a perfection. Add salt to taste.
Cook the pasta, add olive oil and sauce to the pasta on the pan on low heat, stir a minute, serve.