Sicilian rabbit ragout

Ingredients for 6 servings:

• 1 rabbit, with liver, cut up
• 2 large carrots, finely diced
• 1 stalk(s) leek, cut into fine rings, white and green parts separated
• ½ celery root, finely diced
• 1 parsley root(s), finely diced
• 2 onions, finely diced
• 3 cloves garlic, finely chopped
• 2 sprigs rosemary, 10 cm
• 1 stalk of sage, 5-6 leaves
• 100 g olives, black, in rings
• 1 small can of tomatoes, chopped
• 300 ml red wine, fruity, light
• 1 stalk(s) cinnamon
• 1 chili pepper(s), red, dried
• 5 tbsp olive oil
• 3 tbsp pine nuts, roasted
• 50 g chocolate, at least 50% cocoa
• 1 pinch of salt
• 5 grains of pepper, freshly ground

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 4 hours 15 minutes

For pasta sauce, half the amount is enough.

Lightly brown the rabbit pieces in 3 tablespoons of olive oil and remove from the roasting pan. Briefly sauté the vegetables, onion, cinnamon and chili with the remaining oil in the same roasting pan, but do not brown them, at a low temperature. Layer the rabbit pieces, garlic and herbs (tie together) in the roasting pan and briefly (30 seconds) over high heat, then immediately deglaze with the red wine. Simmer for 45 minutes (very low temperature). Add the olives, finely chopped liver, 1 tablespoon of pine nuts and the diced tomatoes and simmer for a further 45 minutes. Remove the rabbit pieces from the pan and allow to cool slightly. Fish out the drained herbs from the pan and discard. Remove the meat from the bones with your fingers (feel for pieces of bone). Depending on the side dish, chop into larger (e.g. for dumplings) or smaller (e.g. pasta) pieces. Feel for bones again. Return the meat to the pan. Bring to a boil briefly and melt the chocolate. Season with salt and pepper. While this ragout is boiling, pour it into sterile twist-off jars and seal them immediately with boiled lids. This semi-preserved product will keep for up to 6 weeks in the refrigerator. To serve, sprinkle with toasted pine nuts and pecorino shavings. Ideal with wide ribbon pasta, spaetzle, but also with couscous or dumplings. For pasta sauce, half the amount is sufficient.