Rabbit Pot Pie Soup

Sorry for not posting last week, I was working all nights. But here is last weeks recipe.

So we have left over rabbit in the freezer at work, so I decided to make a soup with it. I wanted to make rabbit pot pie but didn’t want to make puff pastry, so I decided to make a soup version and it tasted really good!

Soup Ingredients: 20 rabbit tenderloins (cut into small cubes), 1 cups peas, 1 onion diced, 3 stalks of corn (shucked(just the kernels)), 3 carrots (diced), 1/2 lb green beans (cut into 1 inch sticks), 2 garlic cloves (minced), 2 Tbsp worcestershire sauce, 5 Tbsp chalula hot sauce, 2 cups chicken stock, 2 cups milk, 1/2 cup butter, 1/2 cup flour, and salt & pepper to taste.

Bread Crumbs: 1/2 loaf of french bread (torn into small bits), 5 Tbsp salt, 5 Tbsp pepper, 1/4 cup oil or butter

First saute the rabbit in the butter until fully cooked. Add in all the vegetables and flour. Cook until lightly browned. Pour and whisk in the chicken stock and milk. Let cook for about 1 hour and low heat stirring frequently. Add in the worcestershire sauce, chalula, and salt & pepper.

For the bread crumbs, toss all the ingredients together and place in a 350 degree oven. Cook until golden brown…about 8 minutes or so. Take the bread crumbs out and let cool to room temp. Place in a robo coup and blitz until you have bread crumbs. Place a spoon full in the middle of your bowl and pour the soup over top.

This soup turned out really well. I think I’ll try dumplings next time but the bread crumbs works really well!



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