How To Make Super Easy Rabbit Stock

how-to-make-super-easy-rabbit-stockHomemade rabbit stock is super easy to make!  Making it is a great way to utilize each animal fully and let no part of it go to waste.  You can also increase the nutritional value of the foods you prepare with the  rabbit stock.  We like to use it to cook rice and sauces, as well as the more typical soups.  Rabbit makes a great meat stock or bone broth depending on what your final plans for the meat are.

Rabbit stock is so easy to make!

  1. Place your skinned and cleaned rabbit into a crock pot or large stock pot.
  2. Add vegetables or herbs you have on hand.  This is totally optional; it will still be good without anything extra!  Some good choices include a quartered onion, peeled garlic cloves, carrots, dried chilies, bay leaves, thyme, winter savory, salt or pepper.
  3. Cover all ingredients with water
  4. Simmer until all meat is cooked.  This should take a couple hours on the stove on low or four hours in the crockpot on high (this is the crockpot I use).
  5. Remove the meat from the bones and pour the rabbit broth into jars.  I usually feed my chickens any softened vegetables.
  6. Return the cleaned bones back to the pot.  Rabbit bones make awesome bone broth!
  7. Add a splash of apple cider vinegar to help pull minerals out of the bones.
  8. Fill pot with water.
  9. Simmer for twenty four hours.  Pour the rabbit stock into jars.  If your bones are still hard fill your pot with water again and make another batch.  Once the bones are soft, feed them to the chickens.

What to do with rabbit stock

After you pull the meat off the bones it can be used in any recipe calling for cooked chicken.  Once the stock is finished you can use it in a range of recipes!  Use rabbit stock instead of water when cooking rice, potatoes, beans, or lentils.  You can make stock based gravies with just a bit of butter and flour.  Nourishing Traditions has my favorite recipe for gravy.  Rabbit stock is an excellent base for soups and stews, such as perhaps a homemade tomato soup with fresh tomatoes, or creamy potato chowder from the potato patch.  Once you know how to make a light roux you can sub rabbit stock for any recipe calling for a can of cream of something soup.  It takes a few extra minutes, but the flavor will be better, and the ingredients list shorter.  Plus, you can’t grow your own soup cans. 😉

What’s your favorite way to use rabbit stock?  Share in the comments below!

Raising your own rabbits for meat can be a little unconventional, but the amount of food you can produce from your own backyard is phenomenal.  By learning how to make an easy homemade rabbit stock you increase the range of foods that you can make from homegrown foods, as well as utilize as much of your rabbits as possible.

P.S. It can be fun to experiment in the kitchen, but sometimes when it comes to meal planning, it can get rather “blah”
If that happens to you, check out the Healthy Meal Planning Bundle.  With meal plans and cookbooks, you don’t have to think about what’s for dinner, which means more time for DIY-ing!

Healthy Meal Planning Bundle 2019

Want To Grow Fruit In The City?

You can save money at the grocery store without a time intensive garden or committing to raising livestock. Sign up for the Backyard Orchards email course today!

Powered by ConvertKit

10 thoughts on “How To Make Super Easy Rabbit Stock”

  1. I was curious, I watched the Chef’s Life on PBS the other day and they did a rabbitt slaughter demo. Do you do the karate chop to the neck and then bleed them out? Thanks, just wondering…

    • I’ve done a few myself, some with a blow to the back of the head, and others with broomsticking, which is the same idea as the karate chop. I hire it out when I can.

  2. I have one of those little bats like some use to test tires with. It is small but gas a weight inside the end of it. To the younger folks in the family it is Grandmas ” bunny whacker”. I hold them by the back feet with one hand and pop them on the back of the head. Then hang them and cut throat to let them bleed out. When I cut up the rabbits to get them ready to freeze, I keep all the rib sections and put them in a large pot. I usually have this boiling the whole time I’m packing rabbits. After they gave boiled a long time I pick off useful meat, strain broth, and reboil. This is perfect medium for rabbit and dumplins.

  3. I’ve only recently started making stock , and can’t believe how easy it is ( I mainly make it from vegetable scraps which is even easier but occasionally with meat). Definitely something I’m not going to buy in a cube in future. Not made it from rabbit but do have a batch of frozen duck stock made after a roast that I’m not sure what best to use in if you have any suggestions ( husband wasn’t keen on it in risotto).

    • I haven’t had duck stock yet. One of my daughters isn’t big on stock, so for her I’ll use it to cook potatoes (and then strain them) or use it instead of only a quarter of the water so it doesn’t change the flavor too much. Stock is also good for cooking dried beans in.

  4. I wouldn’t have thought to make rabbit stock, although to be honest, we don’t have a lot of rabbit around here. I bet it tastes great though! Thanks for sharing on the Waste Less Wednesday Blog Hop!

    • Yup! You can add organ meats into the broth and it will up the nutrients. It may also affect the flavor, so you may want to try it both ways and see which you prefer.

Leave a Comment