Rabbit Soup

My family has been fighting colds lately, and while I'd typically cook up a nice pot of chicken soup, we are fresh out of chickens in the freezer. Luckily, I had two rabbits left, so rabbit soup it is!

1 rabbit - I started out with a whole one.
a generous amount of pepper corns
a generous amount of dried rosemary.
1 pound of carrots - sliced
1 large onion - chopped
4 large garlic cloves - water minced in vitamix - water added to soup.
1 bunch of Kale
Glug of red wine
Several large pinches of salt
about a tablespoon of fresh tyme (I measured by how much I could take from the plant outside before my bare feet got too cold.)
two bay leaves

This is an all day recipe the way I did it.

In the morning (I started around 6am) I put the rabbit in a pot with enough filtered water to cover it. The pepper corns and rosemary were added to this. Put the burner on high and leave the pot uncovered. Once the water is boiling, skim off the froth at the top and then lower to a simmer and cover.

At around 2:30pm, I drained the broth into a bowl and then took all the rabbit meat off of the bone. I then put the broth and meat back into the pot and added the rest of the ingredients. When I noticed the broth level was a bit low, I decided to use the water chop method in the Vitamix to do the garlic and add that water to the pot as well. I then let the pot come back to a boil on high before setting the heat back to a simmer and covering the pot.

At around 4:15pm, I tasted the broth and it was super yummy! Very happy with this one.

Latest update - we've all had dinner, including my mother in law, and every has loved it - even the kids! This one is a keeper.