Rabbit Stock

• 2 tablespoons extra-virgin olive oil
• 1 rabbit carcass, chopped
• 1 small onion, peeled and diced
• 2 ribs celery, diced
• 1 carrot, peeled and diced
• 2 cloves garlic, peeled and diced
• 1 cup white wine

1. In a medium-size braiser, heat oil over medium heat.
2. Add rabbit bones, and brown.
3. Remove bones and set aside, then add forearms, thighs and loins and saute until browned.
4. Remove and set aside.
5. Add onion, celery, carrot and garlic and saute until softened and fragrant, about 7 minutes.
6. Add wine, scraping up any browned bits then add the bones and enough water to cover.
7. Bring to a boil and cook for 1 hour.
8. Reduce to a simmer and cook for an additional hour.
9. Cool, strain, and reserve.

extravirgin olive oil, rabbit carcass, onion, celery, carrot, garlic, white wine

Taken from cooking.nytimes.com/recipes/1016169 (may not work)