Wild Rabbit Egg Drop Soup
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Recipe contributed by Editor in Chief J. Townsend.
Egg drop soup is a classic hearty, warm you up soup. I have always enjoyed this soup but had never attempted to make it on my own until recently. I was extremely surprised how easy the eggs are added to the soup. One note, make sure you stir the cornstarch into cool water. If you add it into hot water or directly to the soup then it will clump up.
The addition of the rabbit allows you to use the remainder of the rabbit after you remove the quarters and loins. You will also have enough rabbit stock remaining to use it in other dishes. I suggest placing the additional stock in mason jars and freezing. I like cooking rice and pasta with the stock instead of plain water.
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Wild Rabbit Stock
Ingredients:
- 1 Rabbit, skinned, cleaned, with the quarters and loins removed
- ½ onion
- 5 cloves garlic
- 1 carrot cut into discs
- 1 tablespoon olive oil
- 4 quarts cold water
- 1 cup of white wine
- 2 bay leaves
- 1/2 tsp celery salt
- 1 tsp thyme
- ½ tsp black pepper corns
Preparation:
- Preheat your oven to 400 degrees
- Rub the rabbit carcass, onion, garlic, and carrots
- Add the rabbit to a roasting pan and roast for 30 minutes
- Remove, add the carrots, onion, and garlic, and return to the oven to roast for 20 more minutes
- Remove from oven
- Place 3 cold quarts water, rabbit, onion, garlic, carrots, bay leaves, celery salt, white wine, thyme, and black pepper corns
- Bring to a boil and reduce liquid by half uncovered
- Add 1 qt of water, return to a boil, and simmer for 20 minutes
- Skim the floating oil and floating matter off of the top
- Strain the liquid and set aside the rabbit carcass to cool
- Set aside 6 cups of water and store the rest for later
- Once the rabbit is cooled, remove and meat from the bones and set aside.
Egg Drop Soup
Ingredients:
- 6 cups of rabbit stock
- Shredded rabbit meat
- ½ tsp ground ginger
- ¼ tsp ground white pepper
- ½ tsp salt
- ¼ tsp ground cayenne pepper
- 2 tsp soy sauce
- 2 egg whites
- 1 egg yolk
- 2 tbsp corn starch
- 2 tbsp fresh chopped chives
Preparation:
- Set aside ¾ cup stock to cool
- Add 5 ¼ cups of stock to a pot over high heat
- Stir in the ginger, ground white pepper, salt, soy sauce, and cayenne
- Simmer for 5 minutes
- Mix the corn starch into the cool ¾ cup stock until thoroughly dissolved
- Whisk the eggs white and egg yolk together
- Stir in the egg mixture into the soup. You will see the egg ribbon out
- Add the shredded rabbit meat
- Stir in the cornstarch mixture and simmer for 2 minutes
- Serve immediately, garnished with the diced chives
