Cream of Rabbit Soup

Cream of Rabbit Soup

By Sportman's Table Chef Published: July 26, 2013

• Yield: 6 Servings
• Prep: 40 mins
• Cook: 1 hr 20 mins
• Ready In: 4 hrs 0 min

Thank you Candace Bryan for submitting this recipe. We all need ideas for using our harvested rabbits.

Ingredients

• 1 rabbit burger
• 2 medium onions
• 2 stalks celery with leaves
• 2 carrots
• 1 cup frozen peas
• 4 tbs. butter
• 4 tbs. flour
• 1 tbs. olive oil
• 2 egg yolks
• 3/4 cup light cream
• 3 tbs. fresh parsley or 1 tbs. dried parsley
• 1 tsp. dried sage
• 1 tsp. dried thyme
• 1 qt. water

Instructions

1. Clean rabbit and place in a roasting pan. Cut off top 1/3 of celery stalks with leaves. Add celery with leaves, 1 onion, unpeeled and cut in half, and 1 carrot, unpeeled, to roasting pan. Roast about 1 hour until rabbit is nice and brown. Remove from oven to stove top. Cover rabbit and vegetables with water and simmer 1 hour. Let cool until you can handle the rabbit. Remove rabbit from liquid. Strain and reserve liquid. This is your soup stock. Discard the vegetables. Remove the meat from the bones discarding the fat and gristle. Chop and set aside. Chop the remaining onion, carrot and celery and saute in olive oil with seasonings until soft not brown. Remove from heat and add a little of the reserved rabbit stock. Puree the vegetables in a blender, set aside. In a large soup pot melt butter, whisk in flour until smooth. Gradually add 4 cups of rabbit stock, continue whisking until well blended. Add pureed vegetables. Whisk together egg yolks and cream. Add a little liquid from the soup pot to the eggs and cream to temper. Slowly add the eggs and cream to the soup pot. Add the rabbit meat and peas and simmer gently for 10 min.
   

• Course: Soup
• Skill Level: Moderate