Recipe: Rabbit stock and a tasty soup - Sporting Gun

Name: Recipe: Rabbit stock and a tasty soup - Sporting Gun
Ingredients: The bones and trimmings from six rabbits (you can make less as already noted, just use what you have); 3 onions, washed and cut in half, not peeled; 1 bulb of garlic, washed and cut in half, not peeled; 2 large carrots, washed and cut in half, not peeled; 1 stick of celery, washed and broken into three; 6 peppercorns; 3 fresh bay leaves; 1 teaspoon of salt; ½ a tin of quality tinned tomatoes; A sprig of thyme; ½ a pint of good dry cider

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Tim Maddams teaches us how to use the trim and bones of a butchered rabbit to make a delicious stock and an incredibly tasty butternut squash soup! Waste not, w

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Ingredients

The bones and trimmings from six rabbits (you can make less as already noted, just use what you have)
3 onions, washed and cut in half, not peeled
1 bulb of garlic, washed and cut in half, not peeled
2 large carrots, washed and cut in half, not peeled
1 stick of celery, washed and broken into three
6 peppercorns
3 fresh bay leaves
1 teaspoon of salt
½ a tin of quality tinned tomatoes
A sprig of thyme
½ a pint of good dry cider