Roasted Rabbit Stock

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Roasted Rabbit Stock

Just like with poultry, you shouldn’t throw the bones of a rabbit away. Either make stock with them right away, or freeze them until you have enough bones & time to make stock later – get more flavor for your money!


INGREDIENTS
  • Bones from 2 Whole Rabbits (use the bone-in legs and loins for other rabbit recipes)
  • 1 Carrot, Large Diced
  • 1 Onion, Large Diced
  • ½ cup Vermouth
  • 4 sprigs of Fresh Thyme
  • 1 tsp Black Peppercorns
  • 5 Parsley Stems
  • 5 cups Water

DIRECTIONS

1

Preheat your oven to 450 degrees.
2

Put the rabbit bones, carrot and onion on a sheet pan and move the pan to a hot oven to roast for an hour.
3

Remove the sheet pan from the oven and deglaze it with the vermouth, stirring to dislodge any browned bits from the pan.
4

Pour the contents of the pan into a deep stock pot. Add the thyme sprigs, parsley stems, peppercorns & water. Cover the inside of the pot with a disk of parchment paper with a slit cut in the center.
5

Bring the liquid to a simmer & simmer for an hour.
6

Strain out the bones & veggies, then use as you would chicken stock in recipes.


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