This rabbit stock is the basis for many recipes. Preparation time, 10 minutes; Cooking time, 1 hour. Makes about 1100 mL.
Rabbit bones, raw or previously cooked, plus heart, liver, kidneys and 2 front legs from one rabbit 250 mL whole button mushrooms 1 cup 1 medium onion, quartered 1 1 clove garlic 1 5 mL whole black peppercorns 1 tsp 5 mL salt 1 tsp 5 mL dried rosemary 1 tsp 2 mL dried thyme 1/2 tsp 1.5 L water 6 cups
Place all ingredients in a large stockpot, bring to boil. Reduce heat to low simmer and continue cooking for 1 hour until rabbit is very tender. Remove from heat, strain well, reserving rabbit and vegetables for Brandied Rabbit Pâté. Pour stock into mason jar and refrigerate. Remove fat layer from top after chilling.
From: Ontario Ministry of Agriculture and Food, 1987
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