A few weeks ago, I went back to the office for a day. Since I live a good distance from there, I took the opportunity to hit up some of my favourite grocery stores from the beforetimes. One such store was where I used to get my rabbits from, and I made sure to bring a couple home. After Breaking it Down, we cooked the legs in Garlic Mustard Cream Sauce. Since we don’t want to take our food for granted (especially when it’s meat and gave its life for us), and we don’t want to waste, we then took the bones and made them into a full flavored stock to use as a base for our Veggie and Orzo Soup (recipe coming shortly).
If you make this and use it for soup, try pairing the meal with Homemade Dinner Rolls.
Time: 90 Minutes
- Rabbit Bones
- Veggie Boullion. We used Roasted Garlic Boullion, and that turned out really well.
- Bay Leaves
- Black Pepper
- Place your rabbit bones in a large soup pot.
- Rinse your celery, and cut your stalks in half. Add them to the pot.
- Quarter your onion (we removed the skin first), and add it as well.
- Drop in some carrots and bay leaves.
- Cover all of your ingredients with water, and add in your bouillon.
- Lastly, sprinkle in a little black pepper.
- Bring everything to a simmer for 60 minutes (with a lid on).
- Allow to cool, and then scoop out your solid ingredients.
- Pour your stock through a strainer into a clean container.
- Use in your next soup!