Rabbit Stock Soup Recipes

RABBIT STOCK SOUP

Rabbit Stock Soup image

Quite regular with chicken, here comes the Rabbit variation. This is a part of a complete Rabbit dinner I am creating.

Provided by cjelli

Categories Clear Soup

Time 1h15m

Yield 4-5 serving(s)

Number Of Ingredients 9

Ingredients

1 rabbit (neck and ribs)
1 large onion, whole
1 large carrot, peeled
1 parsley root, peeled
3 bay leaves
1 -2 teaspoon salt
1/2-1 teaspoon ground black pepper
30 -50 g butter
2 liters water

Steps:

Peel the vegetables and leave it whole.
Put a large casserole filled with water on stove top.
Put pieces of rabbit into it.
Add the vegetables to the water.
Bring to boil, remove foam all the time to keep the stock clear.
Put the bay leaves, salt, and pepper.
Simmer for about 40 minutes.
Add oil or butter, how much - depending on the fat on the rabbit pieces.
Serve with cooked noodles, garnish with dill, or just drink from a cup.

Nutrition Facts : Calories 77.4, Fat 6.1, SaturatedFat 3.9, Cholesterol 16, Sodium 647.9, Carbohydrate 5.7, Fiber 1.1, Sugar 2.4, Protein 0.6

HOMEMADE RABBIT STOCK

Homemade Rabbit Stock image

This recipe makes more than you'll need for many recipes, but the stock can be frozen for up to four months. The gelatin from the rabbit bones is released during the long cooking time yielding a rich, flavorful stock.

Provided by Martha Stewart

Categories Soup Recipes

Yield Makes 3 quarts

Number Of Ingredients 11

Ingredients

Bones of 3 rabbits
2 tablespoons vegetable oil
2 chopped onions
2 chopped carrots
2 chopped celery stalks
1/4 cup dry white wine
1/4 cup tomato puree
6 whole black peppercorns
2 dried bay leaves
3 sprigs fresh dill
2 gallons water

Steps:

Preheat oven to 450 degrees. Place rabbit bones on a rimmed baking sheet and roast until browned, about 1 hour.
Heat oil in a large stockpot over medium-high heat. Add onions, carrots, and celery. Cook until softened and beginning to brown, about 10 minutes. Stir in tomato puree, and cook, stirring constantly, until beginning to brown. Add wine and cook until completely evaporated. Add peppercorns, bay leaves, browned bones, and water. Bring to a boil, add thyme sprigs, and simmer until reduced and thick enough to coat the back of a spoon, at least 6 hours and up to 8 hours. Strain through a fine sieve, and discard solids. Store in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

RABBIT STOCK

Rabbit Stock image

Provided by Marnie Hanel

Categories project, soups and stews

Time 1h20m

Number Of Ingredients 7

Ingredients

2 tablespoons extra-virgin olive oil
1 rabbit carcass, chopped
1 small onion, peeled and diced
2 ribs celery, diced
1 carrot, peeled and diced
2 cloves garlic, peeled and diced
1 cup white wine

Steps:

In a medium-size braiser, heat oil over medium heat. Add rabbit bones, and brown. Remove bones and set aside, then add forearms, thighs and loins and sauté until browned. Remove and set aside. Add onion, celery, carrot and garlic and sauté until softened and fragrant, about 7 minutes. Add wine, scraping up any browned bits then add the bones and enough water to cover. Bring to a boil and cook for 1 hour. Reduce to a simmer and cook for an additional hour. Cool, strain, and reserve.

Nutrition Facts : @context http, Calories 53, UnsaturatedFat 1 gram, Carbohydrate 0 grams, Fat 2 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 15 milligrams, Sugar 0 grams

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