We are asked these kinds of questions all the time at our market tables. Over the years, we have learned a few tricks to help not only use up our stock but also to heighten the overall nutrition of our everyday foods.
Here is a recent example:
The picture to the right is of homemade rabbit stroganoff, preparation loosely based on the link featured on our recipe page. We added sautéed mushrooms from Old Milburnie Farm, a few celery leaves from Wild Onion Farm and parmesan cheese.
The rabbit was placed in our crock pot frozen, covered in water and allowed to cook on low throughout our work day. Once we came in to cook dinner, I took the rabbit out and allowed it to cool. I heated up butter in our cast iron skillet (could also use lard) and caramelized onions before adding the sliced mushrooms and 2 cups of rabbit broth from the cooker. I pulled the meat from the bones and added them to the skillet once the mushrooms were tender and added more broth, sour cream, bay leaf, salt, garlic powder, a touch of nutmeg and fresh ground pepper. This remained on low heat to allow the sauce to thicken, stirring occasionally, and was served with a few fresh celery leaves torn on top to add a bit more flavor along with a side salad. The flavor was out of this world and the entire process took about 30 minutes.
I returned the rabbit bones to the cooker and added more celery tops and the mushroom trimmings, maintaining a low heat overnight. Early the next morning, I removed the bones and discarded them before adding a beef chuck roast to the cooker. Yes, beef cooked in rabbit broth! Chopped onions, garlic, potatoes, carrots and more celery were added and the roast will cook all day while I am working on the farm.