rabbit ginger soup

Rabbit Ginger Soup

By Patty Wesner:

(I use a big cast iron soup pot to brown the rabbit and veggies and then add everything else to the pot)

Sear/ brown Quartered rabbit pieces in olive oil
(don’t cook through)

Then add enough olive oil to cook veggies in:
1 cup chopped carrots
1 cup chopped onion
2 stalks chopped celery
Till translucent

Add water -4-6 cups
1-2 tsp chicken bouillon
(Or just use chicken stock instead of the water and bouillon)
Add 4-5 cubed potatoes

Set to simmer on the stove – never boil rabbit –(makes it tough)

Add thumb sized piece of ginger – cut up and squashed

And two cloves of garlic chopped and crushed

I let it simmer on the woodstove or back burner for the afternoon or until the potatoes are done. Before eating I remove the rabbit pieces, bone them and cut meat to bite size and return to the soup.


Enjoy!