Wednesday, February 22, 2012

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!

12 Comments:

Blogger Kate said...

Hey Jenna! Barrier to Kate's family being excited about meat rabbits = the one rabbit I prepared by roasting was not so good:(. Solution = I need to get another rabbit and make this soup! Then family will be very excited about meat rabbits! It's worth a try.

February 22, 2012 at 3:57 PM  
OpenID mountainchicken said...

Numnumnum.

Ginger ANYTHING soup sounds delicious.

Keeping this recipe on hand for when meat rabbits become a reality.

February 22, 2012 at 6:01 PM  
Blogger Flartus said...

Omigosh, this sounds delicious. Might try it with chicken, since we've already got some. I didn't know rabbit was prone to toughness when boiled, so thanks for that.

I also just felt like saying that when faced with a list of blog updates in my list, yours is one of the first blogs I click on. There's almost always something interesting and/or educational going on, and you share your emotions, too, which really makes your story come more alive. Just a little pat on the back for ya!

February 22, 2012 at 6:22 PM  
Blogger Greg said...

Sound's delicious.

Thank you

February 22, 2012 at 7:25 PM  
Blogger becky3086 said...

We were never real fond of our rabbits when we ate them. I usually put ours in the crock pot with bbq sauce because otherwise they were always tough. The soup does sound like a good recipe for rabbit though.

February 22, 2012 at 8:11 PM  
OpenID outdoors1968 said...

Thanks for the recipe - it sounds both delicious and simple!

February 22, 2012 at 10:43 PM  
Blogger Goat Song said...

Oooh, I'm going to have to try this recipe once I get some ginger! I have one rabbit left in the freezer, and this sounds like the perfect way to use the last one... :) Last one that is, until the next batches are ready to be butchered!

February 23, 2012 at 12:04 AM  
Blogger Gina Ritchie said...

Sounds yummy! Thanks for the recipe. :)

February 23, 2012 at 6:22 AM  
Blogger Elizabeth Myriam Diamond said...

We are really interested in meat rabbits. Basically we want to stop buying supermarket meat but don't have the land for goats or sheep yet. Advice?

February 23, 2012 at 11:29 PM  
Blogger Elizabeth from the Berkshires said...

We had this recipe last night (with one of Patty's rabbits!) and it was WONDERFUL. Thanks, Jenna and Patty!!

February 25, 2012 at 6:52 AM  
Blogger MollyKnits said...

OMG, that sounds so good!

Next year I should be able to buy my "mini farm." (sprucing up my town home to sell and paying off student loans first).

February 25, 2012 at 9:06 AM  
Blogger Rolf Wirkki said...

thanks for this recipe. I t looks delicious. I would love to try it, but don't know where to get rabbit. i have been trying to get my family on board with raising our own meat, but it isn't going over well. :( It is my dream one day to have a mini/hobby farm. I just hope that it isn't too far in the future as I will be 50 this year. My family also doesn't like my idea of a farm. Help me to convince them please.

February 25, 2012 at 8:31 PM  

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