Rabbit Stock

Name: Rabbit Stock
Total time: 1 h 20 min
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

By Marnie Hanel

Total Time: 1 hour 20 minutes
Rating: 5(7)
Comments: Read comments

Featured in: A Woman’s Place Is Running the Kitchen

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Ingredients

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

Ingredient Substitution Guide

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Preparation

Step 1
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.