Roasted Rabbit Stock

Sarah Mickey All Recipes, Bones Recipes, Rabbit Recipes Leave a Comment

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!

  • 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



Preheat your oven to 450 degrees.

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

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

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.

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

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

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