Rabbit Recipes

Stock

10 pounds soup bones, the meatier the better. Use a combination of beef and veal bones.

3 large carrots.
2 good size onions
4 cloves fresh garlic
fresh parsley
1 box mushrooms
bay leaves

Preheat oven to 375 degrees. Rinse, peel and chop the carrots, onions and garlic. Distribute the vegetables on a oven pan and lay the bones on top. Roast 2 hours until browned, turning over a few times. Take out of oven and and fill a pot half full of water and drop everything and let simmer over low heat at least two hours.

Strain the stock through a fine strainer and then refrigerate. Throw away remnants or make a soup that evening and strain for broth.

After the stock has chilled for a few hours, peel off the fat and you have pure stock for adding to all meats when cooking.


BRODO DI VITELLO

Veal Stock

MAKES 1 1/2 QUARTS

Homemade stocks can be the building blocks of flavor for so many dishes. For rich veal stock, keep a supply of inexpensive veal shoulder bones in the freezer. Veal stock provides a light flavor for mushroom- and pasta-based dishes such as Pappardelle con Vitello.

2 pounds veal bones
1 large carrot, peeled and quartered
1 large onion, unpeeled, quartered
2 large cloves garlic, peeled
1 teaspoon black peppercorns
1 large bay leaf
1 rib celery, cut in half
1 cup hot water
Fine sea salt and freshly ground black pepper to taste

Preheat the oven to 350ºF. Generously oil a roasting pan. Add all the ingredients except the water and salt and pepper and roast for about 45 minutes, turning occasionally, until the veal bones are nicely browned. Transfer all of the ingredients to a large soup pot.

Pour the hot water into the roasting pan and, using a wooden spoon, scrape up any browned bits remaining in the pan. Add this liquid to the soup pot along with enough water to just cover the ingredients. Bring to a boil, lower the heat, and let simmer for 30 minutes.

Remove the bones and strain the stock through a cheesecloth-lined colander set over a bowl. Press hard on the solids with a wooden spoon to extract all the juices. Discard the solids. Season the stock with salt and pepper. The stock is ready to use. It can be covered and refrigerated for up to 3 days or frozen for up to 3 months.



Rabbit Recipes

Rabbit with cognac and black calamata olives
Ingredients:
2 pounds fresh rabbit, cut into pieces (butcher cuts)
4 tablespoons of olive oil
4 tablesppons of vegetable oil
1 onion, chopped
1 garlic clove, chopped
3 ounces cognac
4 tablespoons beef bouillon concentrated with 2 cups water or stock
40 calamata olives
salt, pepper and basil
small container mushrooms
1 tablespoon of baking soda with two ounces water
5 medium potatoes (side order)

Directions:
1. Lightly brown pieces of Rabbit in the olive oil and vegetable oil.
2. Add the onion and garlic and garnish with salt and pepper cook for 10 more minutes.
3. Sautee with cognac until flame half down
4. Season with salt, pepper and basil as needed to taste
5. Prepare an oven pot with cover and add the beef bouilon or stock
6. Add the cooked rabbit ingredient and let cook for 35 minutes in oven at 350 degrees.
7. Remove cover and let cook for 25 minutes.
8. Add mushrooms and olives and let cook for 15 more minutes
9. Remove oven pot from oven and add one tablespoon baking soda to two ounces of water, wisk and add to thicken.
10. Put back in oven for five more minutes for thickening and serve

Meanwhile fry the potatoes for side dish with a nice green italian salad and a bottle of wine.