We had way too much leftover rabbit — nearly the whole animal — so we decided to make stew using the carcass, some chicken stock I had been lazily building each time I made chicken salad, and the leftover veggies from the roast, as well as a few other additions. The result was a hearty, warming dish that took the chill off two spring evenings in a row, spent outside on the porch and at our local community garden, respectively. We served it over rosemary and cracked black pepper biscuits, made by Ian, and it was amazing.
Whenever I cook anything with bones and skin that I’m not using, I toss them in a baggie in the freezer (or fridge, if they’re getting used up soon.) If I’m making a big batch, I’ll throw in all the usual aromatics — garlic, onion, carrot, celery, bay, etc. The one I used for this recipe was built on some leftover bones and skin from the freezer as well as two rounds of chicken salad, and contained bay, tarragon, garlic and onion. Here’s what my stock in progress looked like:
Roasted Rabbit Stew
- 1 roasted rabbit (or most of one) and pan juices
- potatoes and carrots
- 4 cups chicken stock
- 4-6 slices of bacon, chopped
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 28-oz can crushed tomatoes
- 1-2 c red wine
In a large pot, cook roasted rabbit in chicken stock until falling off the bone. Remove from stock, strain and pick carcass, adding all meat back in. Follow with crushed tomatoes and red wine. In a skillet, render chopped bacon until it begins to become crispy. Add onion and garlic and soften, then add to the stew pot. Reduce until thick and rich, then add potatoes and carrots. Serve over biscuits.