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Jul 4, 2013 06:28 AM

Rabbit Stock?

I cut up a rabbit this morning to grill later on. I'm left with some pieces (rib cage, neck bone), which I've put in the freezer. Once I get a collection of these, I'd like to make rabbit stock (to use in braised dishes once the weather turns cool again). Would I just follow the same steps I use for chicken or turkey stock? TIA.

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  1. Hi, nofunlatte:

    Bunny broth? Oooh, that sounds delicious.


    5 Replies
      1. re: Veggo

        I have made stock from a rabbit carcass. I did keep it similar to chicken stock, in terms of seasonings and vegetables, but I tried to mimic what the rabbit might eat if it were in a garden. I went heavy on carrots and parsley stems, plus onions and celery. I also added white wine to the pot, and a strip or two of lemon peel (no pith). I only had the one carcass, so I threw in chicken bones too. This broth was superior to many of my chicken-only broths.

        1. re: 1sweetpea

          Thanks for the tip about the lemon!

        2. When ever we make game stocks we use another stock as a base.
          Chicken or Veal stock most commonly

          2 Replies
          1. re: chefj

            veal stock is considered the most "neutral" of stocks, so i'd use the bunny bones with the baby cow bones.


          2. Yes, but I don't recommend it. Rabbit stock is always sort of musty. At best, throw it in with a lot of chicken.