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Roasted rabbit carcass makes a delicious wild game flavored condensed broth to make gravy to serve over potato mash dinners, like kale, mustard greens, spinach, apple, carrot. When broth is condensed to be strong, the extract is called a fond. Freeze in cup size ziplock bags. The gravy made from this fond is fresh for three days. One cup of rabbit gravy flavors a whole dinner for two. #GoldenApron23
View original recipe on cookpad.comMake the rabbit fond: Boil bones and carcass covered with water in cast iron dutch oven, boil 5 minutes, add 1 quart of cold water to congeal the foam and fat on top, skim off with sieve. Add vegetables and herbs, bring back to boil, simmer to half the volume, about 4 hours. Sieve through kitchen towel in collander. Dispose of leftover bones in garden fermenter.
Make the gravy: Melt unsalted butter in cast iron skillet over low flame, stir in all purpose flour, fry till golden, pour in rabbit fond, stir till thick. Serve over rice, noodles, potatoes, and one pan potato dishes like this kale mash dinner. One half cup per plate. Taste. Sprinkle extra freshly ground green peppercorns on top if desired. Enjoy.
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