Bunny Bone Broth
Slow-simmered for hours, this rabbit bone broth is rich, herbaceous, and deeply nourishing. Built from roasted rabbit bones, it draws out delicate flavors and natural collagen, resulting in a flavorful broth. Fresh herbs like thyme, parsley, and bay leaf infuse it with an earthy aroma, while garlic and onion add gentle warmth.
- Rabbit bones, cooked or raw
- 1 tablespoon parsley, dried
- 4-6 leaves fresh sage
- 2-4 sprigs fresh rosemary
- 2-4 sprigs fresh oregano
- 2 bay leaves
- 1/2 onion
- 4 cloves garlic
- 1 tablespoon salt
- 1 teaspoon fresh cracked black pepper
- 1 teaspoon sugar
- 1 Fill your pot with water and bring to a boil. You will end up with about 12 cups of broth, so ensure your pot is large enough.
- 2
Add the bones. If using raw rabbit bones, let this boil for a few hours and skim the froth off the top. If using cooked or roasted rabbit bones, proceed to the next step after adding the bones to the water.- 3
Add the rest of the ingredients and bring to a light boil for 1-2 hours. Reduce heat to a simmer.- 4
Add more water as needed. About 3 hours in, taste the broth and adjust your seasoning. You may need a lot more salt--I tend to lightly salt dishes.- 5
Once the broth has been simmering for 4-5 hours, check the bones. When you pull them out of the broth and they begin to dry, you should see the bones become much more white and dry looking. This means you've gotten as much out of the bones as you can.
- 6
Once finished, strain the solids out and catch the liquid in another bowl. Pass the broth through a mesh strainer or cheesecloth to get the smaller bits.
- 7
Return the both to the pot and simmer until you have about 8 cups of broth (or less). Taste and adjust seasoning before using the broth in another recipe or drinking.
- 8
Once you cool the broth in the fridge, it should turn gelatinous. The thickness will depend on how much collagen you've pulled out of the bones and how much you've reduced the broth.
If you are storing the bone broth for a long time (freezing or freeze drying), let the broth cool in the fridge then skim any fat off the top.
- 2