Although she could make a great pot roast, delicious cabbage rolls, and always nailed the roast turkey at Christmas, our usual meals included meat, a starch, and a vegetable, often canned. Preheat the oven to 120ºC/gas ½. Growing up I was not much of an adventurous eater, but to be honest, my Mom was not much of an adventurous cook. Peel and finely chop the onion and garlic, then pick and finely chop the parsley leaves. Dice the pancetta, then trim and finely chop the celery, leek and carrot. Heat 1/4 cup oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown rabbit in 2 batches, turning over once, about 7 minutes per batch. For the Ragu: 2 tablespoons olive oil (extra virgin) 3 tablespoons butter 2 ounces carrot (finely chopped) 1 ounce onion (finely chopped) 1/2 ounce celery (finely chopped) 1 1/2 pounds rabbit (boneless, ground meat; hare optional) 5 ounces pancetta (ground) 1/2 cup wine (red) 1 …

Instructions. Pat rabbit dry and sprinkle with salt and pepper. Instant Pot Meaty Rabbit Ragu.