Maltese Rabbit Ragu



Maltese Pulled Rabbit Ragu


chef andrea busuttil

 About the Chef:

Andrea Busuttil earned his bones, finishing his diploma in Culinary Arts. After that he's worked in a number of hot restaurants around Malta. Dolce vita, meridian, grand hotel jersey uk, wagamama sous chef, vecchia napoli, to name a few. He's now settled in and working at Walk in Bar and Restaurant. For more of his great food, visit him and try his great food.

pasta rabbit Ragu

Serves: 4

Prep. Time: 10min. – 15min.

Cooking Time: 1hr – 1.5hrs



Chopped onion 1pc

Brunoise carrots 1pc

Garlic whole 2 cloves

Rabbit (preferred cuts) ½ rabbit

Bay leaves 3pc

Tomato paste (kunserva) 1tbsp

Red wine 200ml

White vinegar 60ml

White sugar 60g

Tomato sauce 500ml

Seasoning q.b.



  1. In a saucepan sauté you vegetables and rabbit pieces until golden.

  2. Add the tomato paste; sauté and flame with your red wine (gamy preferred) and reduce by half

  3. Add the remaining ingredients in order and season to your liking.

  4. Bring to the boil and simmer for an 1hr/1.5hrs (don’t be shy, I cook mine for around 2.5hrs just remember to add water if you see its reducing too much and becoming too tick). Mix occasionally so it does not get stuck to the bottom. If it happens don’t worry, don’t scrub the bottom (that’s a no no), just change pan without scraping the bottom.

  5. Pull out the rabbit pieces, allow to cool for a bit and flake it of the bone.

  6. Introduce the pulled meat back to the sauce, and either store for next time, or add you favourite pasta straight away 

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