Homemade Rabbit Stock Recipes

PAPPARDELLE WITH RABBIT, RAMPS, AND WILD GARLIC

Steps:

• Preheat oven to 375 degrees. Combine flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Dredge rabbit or chicken in flour mixture, coating all sides. Shake off excess.
• Melt 2 tablespoons butter with the oil in a heavy-bottomed pan over medium-high heat. Add meat pieces. (Work in batches if necessary.) Cook until dark golden brown, 2 to 3 minutes per side. Transfer to a plate.
• Reduce heat to medium, and add garlic and ramp bulbs. Cook, stirring, until translucent and soft, about 5 minutes.
• Return meat to pan. Add stock, wine, 1/2 teaspoon salt, and pepper to taste. Bring to a boil. Remove from heat, and cover. Place in oven, and cook until meat is very tender, about 1 hour. Transfer meat pieces to a plate. Cut meat from bones in large chunks. Discard bones.
• Meanwhile, cook pasta according to package directions. Place the pan with the cooked garlic and ramps and their cooking liquid over high heat, and boil until slightly thickened, about 2 minutes. Add meat and ramp leaves. Cook for 2 minutes. Stir in remaining 2 tablespoons butter. Remove from heat.
• Drain pasta, and add to meat mixture. Toss gently, and season with salt and pepper to taste. Serve immediately.

RABBIT STOCK

Steps:

• 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.