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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).

asked by HeatherM over 5 years ago
6 answers 1412 views
B1ff7c6d 1bd4 41c2 a1a7 c1080efe383f  cathybarrow allrecipes e 2014

Cathy is a food preserving expert and author of Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving.

added over 5 years 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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added over 5 years ago

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.

3639eee1 5e0d 4861 b1ed 149bd0559f64  gator cake

hardlikearmour is a trusted home cook.

added over 5 years 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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added over 5 years ago

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

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added over 5 years ago

Thanks for the input, all!

84baef1b 1614 4c3d a895 e859c9d40bd1  chris in oslo

Chris is a trusted source on General Cooking

added over 5 years 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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