Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 rabbit carcass, chopped
  • 1 small onion, peeled and diced
  • 2 ribs celery, diced
  • 1 carrot, peeled and diced
  • 2 cloves garlic, peeled and diced
  • 1 cup white wine
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      51 calories; 2 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 6 grams protein; 18 milligrams cholesterol; 15 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Preparation

  1. In a medium-size braiser, heat oil over medium heat. Add rabbit bones, and brown. Remove bones and set aside, then add forearms, thighs and loins and sauté until browned. Remove and set aside. Add onion, celery, carrot and garlic and sauté until softened and fragrant, about 7 minutes. Add wine, scraping up any browned bits then add the bones and enough water to cover. Bring to a boil and cook for 1 hour. Reduce to a simmer and cook for an additional hour. Cool, strain, and reserve.

1 hour 20 minutes

Dining and Cooking