Rabbit Stock

1. 1

   In a medium-size braiser, heat oil over medium heat.

2. 2

   Add rabbit bones, and brown.

3. 3

   Remove bones and set aside, then add forearms, thighs and loins and saute until browned.

4. 4

   Remove and set aside.

5. 5

   Add onion, celery, carrot and garlic and saute until softened and fragrant, about 7 minutes.

6. 6

   Add wine, scraping up any browned bits then add the bones and enough water to cover.

7. 7

   Bring to a boil and cook for 1 hour.

8. 8

   Reduce to a simmer and cook for an additional hour.

9. 9

   Cool, strain, and reserve.

* Per serving · 4 servings · Values may vary.

No additional tips available.