Rabbit Stock

Directions

1. 1
   In a medium-size braiser, heat oil over medium heat.
2. 2
   Add rabbit bones, and brown.
3. 3
   Remove bones and set aside, then add forearms, thighs and loins and saute until browned.
4. 4
   Remove and set aside.
5. 5
   Add onion, celery, carrot and garlic and saute until softened and fragrant, about 7 minutes.
6. 6
   Add wine, scraping up any browned bits then add the bones and enough water to cover.
7. 7
   Bring to a boil and cook for 1 hour.
8. 8
   Reduce to a simmer and cook for an additional hour.
9. 9
   Cool, strain, and reserve.