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Recipe Summary

Yield: Makes 3 quarts

Ingredients

Ingredient Checklist

Bones of 3 rabbits

2 tablespoons vegetable oil

2 chopped onions

2 chopped carrots

2 chopped celery stalks

1/4 cup dry white wine

1/4 cup tomato puree

6 whole black peppercorns

2 dried bay leaves

3 sprigs fresh dill

2 gallons water

Gallery

Recipe Summary

Yield: Makes 3 quarts

Recipe Summary

Yield: Makes 3 quarts

Recipe Summary

Yield: Makes 3 quarts

Yield: Makes 3 quarts

Makes 3 quarts

Ingredients

Ingredients

  • Bones of 3 rabbits
  • 2 tablespoons vegetable oil
  • 2 chopped onions
  • 2 chopped carrots
  • 2 chopped celery stalks
  • 1/4 cup dry white wine
  • 1/4 cup tomato puree
  • 6 whole black peppercorns
  • 2 dried bay leaves
  • 3 sprigs fresh dill
  • 2 gallons water

Directions

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.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Homemade Rabbit Stock

  • of Reviews

Reviews:

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Most Helpful

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All Reviews for Homemade Rabbit Stock

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest