Rabbit Stock

• Rabbit bones and belly flaps, reserved while cutting up the rabbit, chopped into 2–3 inch chunks with a cleaver or heavy knife
• 1 medium yellow onion, thickly sliced
• 1 medium carrot, thickly sliced
• 2 garlic cloves, unpeeled and smashed
• Small handful parsley stems
• 6 black peppercorns
• 1 bay leaf
• Cold water or stock, to barely cover

Roast the Bones

Heat oven to 450°F. Roast rabbit bones and belly flaps in a lightly oiled pan, turning once or twice, until lightly browned and sizzling, 30–35 minutes.

Make the Stock (Pressure Cooker)

This method produces a deeper extraction in less time and works especially well when using tougher or smaller bones.

1. Transfer roasted bones to the pressure cooker.
2. Deglaze roasting pan with ~1 cup water and add to cooker.
3. Add onion, carrot, garlic, parsley stems, peppercorns, bay leaf, and a pinch of salt. Add cold water or stock to barely cover (do not exceed max fill line).
4. Seal and cook at high pressure for 45 minutes.
5. Allow natural pressure release for at least 15–20 minutes before venting.
6. Strain and reserve.

Make the Stock (Stove top)

1. Transfer roasted bones to a stockpot.
2. Deglaze roasting pan with ~1 cup water and add to pot.
3. Add onion, carrot, garlic, parsley stems, peppercorns, bay leaf, and a pinch of salt. Add cold water or stock to barely cover.
4. Simmer gently (do not boil) ~1½ hours.
5. Strain and reserve.