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Name: Lamb-Rabbit Stock
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 Stalk celery; chopped into; 7 Whole black peppercorns; 1 md Onion; whole, peeled and; 1 md Carrot; chopped into coarse; 1 md Leek; cleaned, top removed,; 1 Sprig fresh herbs (he; 1/2 c Cognac (though I believe I; 1 Bay leaf; 10 c Water; 2 lb Lamb and rabbit bones (more; 1 Head garlic; halved

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INGREDIENTS

1 Stalk celery; chopped into
7 Whole black peppercorns
1 md Onion; whole, peeled and
1 md Carrot; chopped into coarse
1 md Leek; cleaned, top removed,
1 Sprig fresh herbs (he
1/2 c Cognac (though I believe I
1 Bay leaf
10 c Water
2 lb Lamb and rabbit bones (more
1 Head garlic; halved

Servings

INSTRUCTIONS

Recipe created by: Jack Stecher Brown the bones in a 425F oven for 15 minutes, turning occassionally. In a large stockpot, simmer the chopped leak in 1/2 cup water, covered, until the leek turns translucent, about 5 to 10 minutes. Add the carrot and celery and stir, uncovered, letting simmer for 2 minutes. Pour in the cognac, and bring up to a boil; as soon as it hits a boil, reduce the heat slightly and toss in the onion, garlic and bones. Stir, then add the water. Do not Boil; instead, put over medium-low heat, and let creep up to a simmer. Take 2 pieces of the leek top, and sandwich the bayleaf and the fresh herbs between the leek pieces. Tie together with twine, to make your boquet garni. Add to the stock, along with the black peppercorns. Simmer, uncovered, for 4 to 5 hours, skimming off any foam from time to time. Strain. I dont remember exactly, but I think I ended up with about a 4 cups of stock. Posted to EAT-L Digest by Erica Rodgers on Sep 17, 1997

NOTES

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Lamb-Rabbit Stock

1 Stalk celery; chopped into
7 Whole black peppercorns
1 md Onion; whole, peeled and
1 md Carrot; chopped into coarse
1 md Leek; cleaned, top removed,
1 Sprig fresh herbs (he
1/2 c Cognac (though I believe I
1 Bay leaf
10 c Water
2 lb Lamb and rabbit bones (more
1 Head garlic; halved

Recipe created by: Jack Stecher    Brown the bones in a 425F oven for 15 minutes, turning occassionally.    In a large stockpot, simmer the chopped leak in 1/2 cup water, covered,  until the leek turns translucent, about 5 to 10 minutes. Add the carrot and  celery and stir, uncovered, letting simmer for 2 minutes. Pour in the  cognac, and bring up to a boil; as soon as it hits a boil, reduce the heat  slightly and toss in the onion, garlic and bones. Stir, then add the water.  Do not Boil; instead, put over medium-low heat, and let creep up to a  simmer.    Take 2 pieces of the leek top, and sandwich the bayleaf and the fresh herbs  between the leek pieces. Tie together with twine, to make your boquet  garni. Add to the stock, along with the black peppercorns. Simmer,  uncovered, for 4 to 5 hours, skimming off any foam from time to time.  Strain.    I dont remember exactly, but I think I ended up with about a 4 cups of  stock.    Posted to EAT-L Digest  by Erica Rodgers <the1edr@ATLAS.VCU.EDU> on Sep 17,  1997

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Nutrition

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Serving Size: 1 Serving (2138g)
Recipe Makes: 1 Servings

Calories: 116
Calories from Fat: 14 (12%)

Amt Per Serving		% DV

	Total Fat 1.5g	2 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 55.4mg		2 %
Potassium 579.1mg		15 %
Total Carbohydrate 29.5g		9 %
	Dietary Fiber 12g	48 %
	Sugars, other 17.5g
Protein 5g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 116

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