breaded rabbit soup


Rabbits over 6 months old are best cooked into soup. They are too tough for frying or stewing. The white meat produces a clear, mild-flavored soup.

Remove all visible fat before cooking the rabbit. It tastes rather unpleasantly like soap when boiled. By cooking the onion and tomatoes whole and removing them when done, the broth remains clear.


This is what you need for 8 quarts:

  • 2-3 lbs adult rabbit, parted
  • 1 large onion, peeled, whole
  • 3 carrots, sliced
  • 2 yellow zucchinis, sliced
  • 3 large beefsteak tomatoes, whole
  • S&P
  • sliced bread, preferably toasted
Pic1: breaded rabbit soup



Pic2: rabbit, onions, tomatoes, yellow zucchinis
Pic3: clear broth, minimal fat
Pic4: yellow zucchinis