Rabbit Broth Makes about 4 1/2 cups Ingredients • • Rabbit bones, raw or previously cooked, plus heart, liver, kidneys and 2 front legs from one rabbit • 1 cup whole button mushrooms • 1 medium onion, quartered • 1 clove garlic • 1 tsp whole black peppercorns • 1 tsp salt • 1 tsp dried rosemary • 1/2 tsp dried thyme • 6 cups water Directions 1. Place all ingredients in a large stockpot, bring to boil. 2. Reduce heat to low simmer and continue cooking for 1 hour until rabbit is very tender. 3. Remove from heat, strain well, reserving rabbit and vegetables for Brandied Rabbit Pâté (a Appetizers recipe in Whats for Dinner Doc). 4. Pour stock into jar and refrigerate. 5. Remove fat layer from top after chilling. 6. Can jars in pressure cooker, freeze for future use or use within 1 week from fridge.
Posted on: Sat, 24 Jan 2015 11:56:08 +0000
Trending Topics
Recently Viewed Topics
© 2015