Stock ingredients: rabbit, leek, fennel combo?

Cathy is a trusted source on Pickling/Preserving.

added over 1 year ago

Rabbit has a very delicate flavor and The fennel may overwhelm. I use onion carrot and thyme. Lovage or parsley leaves are lovely too

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Roast the rabbit bones and make a brown rabbit stock.
Roast them until really dark, then roast the vegetables. But add in a tomato, garlic, onion, carrot.
Throw it in a pot with cold water, simmer for 2-4 hours and there you go.

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hardlikearmour is a trusted home cook.

added over 1 year ago

I'm not a huge fan of carrot or tomato in my stock - I find it makes the stock too sweet. I'd definitely add the leek, and may add a small amount of the fennel. I like parsley in my stocks as well.

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True, but if you make brown stock, tomato is essential.
If you are making a white stock, leave it out.

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Thanks for the input, all!

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Chris is a trusted source on General Cooking

added over 1 year ago

One of my very favorite rabbit recipes has fennel in it, and if you like its taste, I don't think I'd be as wary of it as some others sound. I think that leek, rabbit and fennel would make a great base for a Provencal soup.

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