Jamie Oliver
@DSC77: What makes the best ragù? Duck, rabbit or wild boar?
Jamie Oliver: I'd have to say a mixture of all three – I'm a massive fan of any braised dish or ragù made with different meats – but they are all incredible in their own right. If you're just using rabbit (and this applies to venison, too), you might like to pair it with some pork to add a bit of all-important fat as it tends to be quite a lean meat, and that will help with flavour. But really they're all wonderful.
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