Servings: 4
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes

Ingredients

  • 1 lb (450g) rabbit meat, boneless (or bone-in pieces, then shredded)
  • Salt and black pepper, to taste
  • 3 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 celery stalk, diced
  • 1 carrot, diced
  • 1 can (14 oz) crushed tomatoes
  • 1/2 cup chicken or vegetable broth
  • 1/2 cup dry white wine (optional, or additional broth)
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 1/4 cup fresh basil, chopped (for garnish)
  • 3-4 medium zucchini, spiralized into noodles

Instructions

  1. Season and Brown the Rabbit: Season the rabbit meat with salt and black pepper. In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the rabbit and brown on all sides, about 5-7 minutes. Remove the rabbit and set aside.
  2. Sauté Vegetables: In the same pot, add the remaining tablespoon of olive oil. Sauté the onion, garlic, celery, and carrot for about 5 minutes, until softened.
  3. Simmer the Ragu: Pour in the crushed tomatoes, broth, and white wine (if using). Add the browned rabbit back to the pot, along with thyme, rosemary, and the bay leaf. Stir to combine, then bring the mixture to a simmer.
  4. Cook the Ragu: Lower the heat to medium-low, cover, and cook for 1.5 to 2 hours, or until the rabbit is tender and can be shredded easily. If the sauce thickens too much, add a bit more broth as needed.
  5. Shred and Combine: Remove the rabbit from the pot, shred the meat, and discard any bones. Return the shredded meat to the pot and stir into the sauce.
  6. Prepare the Zucchini Noodles: While the ragu finishes, heat a skillet over medium heat. Add the zucchini noodles and cook for 2-3 minutes until just tender but still firm, then drain any excess liquid.
  7. Serve: Plate the zucchini noodles and spoon the rabbit ragu over the top. Garnish with fresh basil for extra flavor.

Nutritional Information (per serving)

  • Calories: 330 kcal
  • Protein: 28g
  • Fat: 18g
  • Carbohydrates: 10g
  • Fiber: 3g
  • Net Carbs: 7g

This keto rabbit ragu over zucchini noodles is a unique, hearty dish with deep flavors and a low-carb twist, perfect for a satisfying dinner.