Stock ingredients: rabbit, leek, fennel combo?

Preface: not a frequent stock maker here. I have rabbit bones in my freezer and fennel fronds and leek tops in my crisper. Is it crazy to combine all three for stock? If not, I welcome suggestions for other ingredients (red and white onion, garlic, carrots also on hand, and of course many dried herbs).

  • Posted by: HeatherM
  • February 11, 2012
  • 1691 views
  • 6 Comments

5 Comments

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MrsWheelbarrow
MrsWheelbarrow February 11, 2012

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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Appetite4Books
Appetite4Books February 11, 2012

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
hardlikearmour February 11, 2012

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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Appetite4Books
Appetite4Books February 11, 2012

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

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HeatherM
HeatherM February 11, 2012

Thanks for the input, all!

Greenstuff
Greenstuff February 11, 2012

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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