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Rabbit Stock  Gary Phelps
 Feb 19, 2000 13:10 PST 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Rabbit Stock
Categories: Wildgame, Basics, Stock, Rabbit
      Yield: 1 Recipe

      1    Whole rabbit; 3-3 1/2 pounds
    1/2    Yellow onion; skin removed,
           -coarsely chopped
      1    Carrot; peeled and coarsely
           -chopped
      1    Celery stalk; coarsely
           -chopped
      4 l Cold water
      2    Bay leaves
    1/2 ts Black pepper
    1/2 ts Salt

Wash the rabbit thoroughly in cold water, removing the heart, liver,
gizzard, and any fat from the cavity. With a sharp knife, remove the
hind and forelegs and the rib section of the rabbit and put them into
a 1-1/2 gallon stock pot.

Reserve the saddle (loin) for another meal. Add onion, carrot,
celery, cold water, bay leaves, salt and pepper. Bring stock to a
boil and reduce to a slow rolling boil until the liquid reduces to
about 1 quart of liquid (approx.2 hours). Remove the meat to cool and
strain the stock through a fine mesh strainer. Eat the carrot pieces
(they are good for you), and chill the stock.

Once the meat is cool enough to handle, carefully remove the meat
from the bones for use in soups, quesadillas, or topping your
favorite salad. Once the stock has chilled, remove any hardened fat
which will have risen to the top, and discard. Bring the stock to
second boil and then strain through a cheesecloth to remove any
vegetable matter and the pepper. Freeze the stock in sealable
containers in one cup portions or in ice cube trays and removed to
freezer bags.

Source: http://www.topica.com/lists/wildgame

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