Recipe - Lamb-Rabbit Stock

1 md Onion; whole, peeled and
pierced with 2 whole cloves
(or more to taste)
1 Head garlic; halved
widthwise
1 md Carrot; chopped into coarse
chunks
1 Stalk celery; chopped into
coarse chunks
1 md Leek; cleaned, top removed,
and chopped into coarse
chunks (reserve top)
1 Bay leaf
1 Sprig fresh herbs (he
suggests mint, rosemary,
sage or cilantro)
7 Whole black peppercorns
One half cup Cognac (though I believe I
used dry sherry as I didn't
have any cognac)
10 cup Water
2 pound Lamb and rabbit bones (more
if you have them)

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 One half 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 mediumlow 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 don't remember exactly, but I think I ended up with about a 4 cups of
stock.

Posted to EATL Digest by Erica Rodgers the1edr@ATLAS.VCU.EDU on Sep 17,
1997