Rabbit Broth
Ingredients
- 1 rabbit carcass
- aromatic vegetables: 2 carrots, 1 parsnip, a piece of celery and a piece of cabbage leaf, a piece of leek, a few parsley sprigs, 1 small onion, a piece of fresh or dried mushroom
- 2 bay leaves, 3 allspice berries, 6 peppercorns
- approximately 1/2 tablespoon sea salt (or to taste)
- optional - a sprig of fresh thyme
Preparation
- Cut the rabbit carcass into pieces (cut off the legs with a knife, break the body in half and cut through the flexible joint area). Rinse the meat and place it in a large pot.
- Add the aromatic vegetables: rinsed and peeled carrot, parsnip and celery, a piece of cabbage leaf, leek, parsley, onion (remove only outer leaves), mushroom and thyme if using.
- Cover with cold water to about 2/3 of the pot's volume, add salt, bay leaves, allspice berries and peppercorns. Bring to a boil, cover and simmer on moderate heat for about 1 and 1/2 hours, until the meat is tender and easily separates from the bone.
- Halfway through cooking, remove the softened leek and parsley from the broth.
Tips
Serving suggestions:
meat pieces from the cooked rabbit + carrot sliced from the broth + cooked millet (or fine pasta), chopped parsley,
dumplings or pierogi with ground rabbit meat from the broth with a piece of carrot and raw egg (
recipe for dumpling dough
),
thin cutlets made from ground rabbit meat from the broth with added puffed amaranth, coated in beaten egg and breadcrumbs, pan-fried.