Rabbit Stock

A rich and flavorful approach to rabbit that produces the perfect foundation for soups, sauces, and braises. This recipe uses long simmering extraction to bring out the best in your harvest, creating a memorable meal for family and friends.

Foundation for rabbit cookery

Culinary Foundation This flavorful stock provides the base for soups, sauces, and braises, extracting maximum flavor from rabbit bones and trim pieces.

Ingredients (Makes 3-4 quarts)

• 4-5 rabbit carcasses and bones
• 2 onions, quartered
• 3 carrots, chunked
• 3 celery stalks, chunked
• 1 head garlic, halved
• 1 bunch parsley stems
• 3 bay leaves
• 1 tbsp black peppercorns
• 2 sprigs fresh thyme

Traditional Stock Method

1. Bone Roasting: Place rabbit bones on rimmed baking sheets. Roast at 425°F for 45 minutes until deeply golden brown, turning once.

2. Vegetable Addition: Add roughly chopped onions, carrots, and celery to the roasting pan. Roast another 20 minutes until caramelized.

3. Pot Assembly: Transfer bones and vegetables to a large stockpot. Deglaze roasting pan with a splash of white wine, scraping up all fond. Add to pot with bay leaves, peppercorns, and thyme.

4. Water Addition: Cover bones by 2 inches with cold water. Cold water extracts cleaner flavors and more gelatin.

5. Gentle Simmer: Bring to a very gentle simmer - never boil or stock becomes cloudy.

6. Skimming: During the first hour, skim foam and impurities regularly from the surface.

7. Long Extraction: Maintain gentle simmer for 4-6 hours, adding water as needed to keep bones covered.

8. Straining: Strain through fine-mesh strainer lined with cheesecloth. Press solids gently.

9. Cooling: Cool quickly in an ice bath, then refrigerate. Remove fat before using.

Storage: Refrigerate 5 days, freeze 6 months