Rabbit Soup

Anyone else ready for fall?  Bring on the soup!

Rabbit Soup
7 rabbits
water to cover
1 whole onion – in quarters or whatever.
1 whole Garlic Head
1 Tbsp Whole Peppercorns
1 Tbsp Crushed Fennel Seed
3/4 Tsp Crushed Caraway Seed
2 -3 Bay Leaves
Rubbed Sage
A Little Salt
Boil for a good spell – until the rabbit is fully cooked and easy to pull off the bone.
Let cool enough to handle.
Remove the rabbits and strain the broth to remove above ingredients.
De-bone the rabbits – add the meat back in and bring to a boil.
Add Roux – (brown 1 stick of butter with a couple of handfuls of flour into a paste).
1 Handful of Seasoning Bacon (the kind in chunks).
5 potatoes – diced small – cook until el dente – then add:
Carrots – chopped
Celery + Leaves – chopped
Mushrooms – roughly chopped
Salt
Sage
Italian Seasoning.
Boil again for 10-15 minutes.
Add Kluski noodles – boil for around 15 minutes or until noodles are tender.

*Originally posted on pennandcordsgarden.weebly.com

Posted in Recipes

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