Tag: rabbit stock
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PK’s Slow Cooked Rabbit Soup
This one is just for Dad because my kids are big into Peter Rabbit at the moment. 🙂 Rabbit soup is just as easy to make as chicken soup, especially if you use a slow cooker.
Note: Rabbit is a lean meat that makes for a very light healthy soup.
Simply
- Cut up your rabbit like so.
- Chop up your vegetables, I used onion, celery, carrot, green beans and coriander roots.
- Add some bay leaves, a sprig of thyme and a hearty slash of dry white wine.
- Throw everything into your slow cooker (medium heat) with 4 cups rabbit stock (any stock will do actually) and 4 cups water.
- Add some duck fat if you like as it helps keep the meat moist.
- Wait for 4 – 6 hours, stirring occasionally.
- Pull the meat off the bones (turn the latter into bone meal for a great soil improver), returning it to the slow cooker.
Serving
It just needs a bowl, some cracked pepper and crusty bread drowned in butter. 🙂
Enjoy,
PK
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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 https://www.facebook.com/Scottreaproject 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.
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:
Enjoy,
PK
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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