Rabbit Stock Recipes

HOMEMADE RABBIT STOCK

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 SOUP

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.