Rabbit Stock Soup Recipes

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.

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.

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.