Rabbit Soup
Cooking October 3rd, 2009
A while ago I wrote a blog post about “Wild Rabbit with Mushrooms“. But what to do with the rabbit leftovers … ahh bones? Rabbit soup, what else!
What do we need?
- Rabbit bones
- 2-3 onions, sliced
- 1 celery stick, cut into chunks
- 1 medium carrot, cut into chunks
- 2 tbsp oil
- 1 l water
- salt and pepper
The ingredients
Preparing ….
Ready to cook!
Heat the oil in a large cooking pot.
Brown the onions.
Add the rabbit and brown it too.
Add the vegetables and fry them for a few minutes.
Add about one litre of water.
Let’s add pepper and salt 
Now let it simmer for at least thirty minutes (up to an hour)
Buon Appetite!
Wild Rabbit with Mushrooms
Cooking July 19th, 2009
In some parts of New Zealand rabbits are seen as a biological pest. The easy solution – eat them
So, let’s start – what do you need?
- 3 tbsp olive oil
- 2-3 onions, sliced
- 1 celery stick, cut into battons
- 1 medium carrot, cut into battons
- 1 whole rabbit
- 2 tbsp plain flour
- 500ml chicken stock (boiling)
- mushrooms (buttons or flat caps)
- 8 green olives
- lemon juice
- salt and pepper
The ingredients (celery is missing on this pic)
The rabbit
Try to remove as many of the small bones as possible. I have used the “leftovers” for a rabbit soup (next post).
10 minutes later
Now prepare the onions and carrot(s).
Heat the olive oil in a large fry pan, add onions, carrots and celery and brown lightly for 6-8 minutes.
Push to one side of the pan. Season the rabbit, add to the pan and seal.
Stir in the flour, then remove from the heat.
Add the chicken stock gradually so that the flour is absorbed.
Add the mushrooms , cover and simmer over gentle heat for about an hour.
Add olives and lemon juice and adjust the seasoning.
Final result – simply delicious!
:-)
