When preparing the rabbit, cut it into 8 pieces. The leftover carcass and belly can be used to make a broth, excellent as a base for any type of soup.
carcasses of 2 rabbits
1 1/2 tablespoon olive oil
1 finely chopped onion
1/2 cup finely chopped carrot
1 stalk of parsley, finely chopped
a small bag containing 4 stalks of fresh thyme
1/2 teaspoon ground oregano
1/2 bay leaf
When preparing the rabbit, cut it into 8 pieces. The leftover carcass and belly can be used to make a broth, excellent as a base for any type of soup.
carcasses of 2 rabbits
1 1/2 tablespoon olive oil
1 finely chopped onion
1/2 cup finely chopped carrot
1 stalk of parsley, finely chopped
a small bag containing 4 stalks of fresh thyme
1/2 teaspoon ground oregano
1/2 bay leaf
Brown the rabbit carcass (and belly) in olive oil
Add the onion, carrot, and cook, stirring occasionally, until the vegetables are lightly browned
Add 8 cups of cold water and let it come to a boil
Remove any foam that forms on the surface
Add the parsley, thyme, oregano, and bay leaf
Cook slowly, removing any foam from the surface as needed, for 2 hours
Strain the broth through a fine-mesh sieve, pressing down on the solids to extract as much liquid as possible
Remove any fat that rises to the surface
Bring the broth back to a simmer and reduce it to 2 cups
Serve.
