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What are some vegetables, spices, or other accoutrements which pair well with a rabbit broth?

Answered on August 19, 2014
Created August 09, 2013 at 7:12 PM

I am receiving a fair amount (1 lb.) of rabbit bones (presumably with some meat attached) in a few hours. I will (hopefully) be making a bone broth with them, removing the bones partway through to gnaw off the meat, then placing them back in to make more broth, switching the broth for fresh water every 24-72 hours, then making more broth until it ceases to gelatinize, or until the bones soften enough to make into bone meal.

Having never consumed rabbit meat, I'm curious -- What are some suitable accoutrements for a rabbit bone broth? How long might I want to simmer each batch of broth?

F92e4ca55291c3f3096a3d4d3d854986

(11698)

on August 10, 2013
at 04:07 AM

Ditto rosemary - best fresh. Fresh thyme and sage would also be nice.

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4 Answers

1
3d58b5fb4f9780e2f47d4dcc53338a5a

(2771)

on August 09, 2013
at 07:27 PM

Considering that rabbits "taste just like chicken" to a lot of people, you could use anything that's normally paired with chicken. I would personally opt for the ironic carrots to go with it.

0
A048b66e08306d405986b6c04bf5e8e4

on August 13, 2013
at 04:51 AM

Probably anything that goes well with chicken, since rabbit and chicken taste very similar.

0
3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on August 09, 2013
at 07:53 PM

Rabbit works well with French and Italian flavors.

0
793d5410141153932ed5654382a41730

(213)

on August 09, 2013
at 07:47 PM

Bay leaf and a tiny bit of rosemary.

F92e4ca55291c3f3096a3d4d3d854986

(11698)

on August 10, 2013
at 04:07 AM

Ditto rosemary - best fresh. Fresh thyme and sage would also be nice.

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