Rabbit Soup Recipe

This Rabbit Soup Recipe is a tested recipe that is a perfect choice for your next meal.
By George Fournier and Robert C. Winans
May/June 1978
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Practice cooking rabbit with this Rabbit Soup Recipe.
Photo By Fotolia/sugar0607


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When cooking rabbit this tried-and-true Rabbit Soup Recipe makes for an excellent meal.

Rabbit Soup Recipe

Use the bones of 1 or more rabbits
1 to 2 quarts water
sliced carrots
chopped onions
pre-soaked lentils or split peas fresh or canned tomatoes
salt, pepper, and garlic powder to taste
a few pieces of suet or a little butter

(Note: The exact amounts of the above ingredients are purposely not specified, to allow you to vary them according to your preference or what you have on hand.) Boil the bones and water in a good-sized stock pot. Then remove the bones from the stock and scrape all the meat from them. Return the chunks of rabbit to the broth and add the carrots, onions, lentils or split peas, and tomatoes . . . plus any other vegetables you may wish to include in your soup. Season, add suet or butter, and simmer until the vegetables are tender.


Read more about how to cook rabbit: Cooking Rabbit: Four Rabbit Recipes.








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