Hearty Rabbit Stock

Name: Hearty Rabbit Stock
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4 servings
Cuisine: Österreichische Küche
Ingredients: 1 whole rabbit (approx. 1.2 kg); 80 g carrots; 5 black peppercorns; 2 sprigs thyme; 1 stalk celery; 1 bay leaf; 1 sprig flat-leaf parsley; 1 pinch salt

(0)

135 min

Gurkerl Küche

Ein kräftiger, hausgemachter Kaninchenfond ist die perfekte Basis für feine Saucen und Suppen. Durch das langsame Köcheln von Kaninchenkochen mit frischem Wurzelgemüse und Kräutern entsteht ein besonders aromatisches Ergebnis.

Ingredients

Price per portion:€ 7.75

Ingredients

Select all ingredients

Whole rabbit 1 ganzes Kaninchen (ca. 1,2 kg)

Carrots 80 g Karotten

Fresh thyme 2 Zweige Thymian

Celeriac 1 Stange Staudensellerie

Dried bay leaves 1 Lorbeerblatt

Fresh flat-leaf parsley 1 Zweig glatte Petersilie

You probably have at home

Peppercorns 5 schwarze Pfefferkörner

Fine salt 1 Prise Salz

Preparation method

Ingredients overview

1 whole rabbit (approx. 1.2 kg)
80 g carrots
5 black peppercorns
2 sprigs thyme
1 stalk celery
1 bay leaf
1 sprig flat-leaf parsley
1 pinch salt

Debone the rabbit and set the meat aside for another dish. Rinse the bones and trimmings thoroughly under cold water to remove impurities. Place the bones in a large pot and pour 1.5 liters of cold water over them. Bring to a boil, reduce the heat to a minimum, and carefully skim off any foam that forms on the surface with a slotted spoon.

Once no more foam forms, add the peppercorns and thyme. Let the stock simmer gently without a lid over very low heat for about 75 minutes.

Meanwhile, cut the vegetables (carrots and celery stalks) into cubes of approx. 1 cm. Add the vegetables, bay leaf, and parsley to the stock and let it simmer for another 45 minutes. Strain the stock through a fine sieve, reduce it to about one liter, and let it cool completely. Season with a pinch of salt.