Rabbit Bone Broth
*This mineral rich broth is a great way to get more out of each rabbit. This recipe works for all bones, and you can mix bones from different animals in the same batch to vary the flavor of your broth.
Save the bones when you cook or debone rabbit. They store nicely in a gallon ziplock bag in the freezer. You can keep adding to the bag as you have more bones. This is a good use for spines and ribs. When you have enough bones to loosely fill your crockpot, you're ready to make bone broth.
Fill your crockpot with rabbit bones. You can crack or nick leg bones with a heavy knife, which helps the goodness in the marrow extract into your broth.
Add garlic and onions (optional)
Add seasonally appropriate tonic soup herbs (optional)
Fill crock with filtered or spring water
Add a splash of vinegar. The acid helps to draw the minerals out of the bones.
Cook on low for 24 hours, or until the bones become soft or crumbly. This is how you know you've pulled out most of the minerals. Watch the water level, and add more as needed.
I have cooked bone broth for days. The broth will darken, but that's fine. You can also dip out a serving of broth whenever you'd like, and add more water to the crockpot.
When the bones have given up their goodness to your broth, strain out the solids.
This broth can be drunk, or used in the liquid of any other recipe, including rice, beans, soups and casseroles. Extra broth can be frozen in ice cube trays, then popped out of the trays and stored in ziplocks or freezer safe containers. Pop a frozen cube into your soups and sauces for a boost of minerals.
