PK’s Easy Rabbit Stock

For that stock that is a little bit different than chicken but still light, consider rabbit.

I follow Scott Rea’s advice when I break down whole rabbits (see his FB page for great catching, butchery and cooking advice).

He recommends using the front legs and rib cage for stocks and the like. So I do. 🙂


Simply chuck the rabbit meat and bones into a pot, add water and your favourite vegetable mix. I use the holy trinity of carrot, celery and onion (dried onions work a treat). Bring everything to a boil and then simmer for at least 2 hours.

20171227 rabbit stock

If you want, stop by my PK’s Slow Cooker Chicken Stock post to get some great tips on ingredients and storage techniques.

Just look at this lovely light stock:




Related Links:
  • see all recipes using rabbit stock here
  • see more posts where we use stock here
  • go to the main page about rabbits here
  • go to the main ingredients page here

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