Rabbit Broth

Try this Rabbit Broth on its own as a satisfying first course or, with crusty bread, as a light meal. Make the broth the day before it is required.

4-6 bones, heart and liver of

1×3 lb. rabbit

1 medium-sized onion, chopped bouquet garni, consisting of

4 parsley sprigs,

1 thyme spray and

1 bay leaf tied together

10 peppercorns

1 teaspoon salt

2 pints water

2 oz. pearl barley

2 large potatoes, peeled and diced

Rabbit Broth and Rabbit Fried in Breadcrumbs are two methods of cooking this rather underrated game.

1 small swede , peeled and diced

4 large carrots, scraped and diced

2 large leeks, cleaned and chopped

1 tablespoon chopped fresh parsley

Place the rabbit bones, heart and liver, the onion, bouquet garni, peppercorns and salt in a large saucepan. Pour over the water.

Place the pan over high heat and bring the liquid to the boil. With a metal spoon, remove any scum that rises to the surface. Cover the pan, reduce the heat to low and simmer the broth for 2 hours.

Remove the pan from the heat. Pour the broth through a fine wire strainer into a second large saucepan. Discard the contents of the strainer. Add the barley. Place the pan over high heat and bring the liquid to the boil, stirring constantly. Reduce the heat to low, cover the pan and simmer for 20 minutes, stirring occa-sionally, or until the barley is tender.

Add the potatoes, swede and carrots to the pan and simmer, covered, for a further 15 minutes or until the vegetables are almost tender when pierced with the point of a sharp knife.

Add the leeks and simmer, covered, for a further 5 minutes or until all the vegetables are tender.

Remove the pan from the heat and pour the broth into a warmed soup tureen. Sprinkle over the parsley and serve immediately.

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