Recipe: Delicious Roasted Rabbit and Dumplings

Name: Recipe: Delicious Roasted Rabbit and Dumplings
Prep time: 16 min
Cook time: 1 h
Cuisine: American
Ingredients: Rabbit stew; 2-1/2 poundrabbit; 8 ouncesbaby portobello mushrooms; 1/3 poundcarrots sliced; 1medium onion diced; 12 ounceGuinness stout beer; 2/3 cupall purpose flour divided; 1 teaspoonsalt; 1 teaspoonground black pepper; 1-1/2 pintschicken broth; 4slices/rashes thick cut bacon; 1 teaspoonrosemary; Dumplings; 1/2 teaspoontarragon; 1 tablespoonparsley; 1/2 cupmilk; 1-1/2 cupsflour; 1 stickbutter cold and grated; 1/4 cupextra virgin olive oil; As neededkosher salt; To tastesalt; To tasteground black pepper; 1/2 teaspoonground nutmeg

Leon Perkins

Recipe

Page content

Recipe: Delicious Roasted Rabbit and Dumplings Delicious, fresh and tasty.

Roasted Rabbit and Dumplings. Add halved carrots, celery, onion and thyme. Bring to a low boil, then back down to a simmer and cover. Remove rabbit from the pot and remove meat from.

Add halved carrots, celery, onion and thyme.

Bring to a low boil, then back down to a simmer and cover.

For the rabbit: Place rabbit, onion, carrots and celery into a very large soup or stock pot.

You can cook Roasted Rabbit and Dumplings using 23 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Roasted Rabbit and Dumplings

Prepare of Rabbit stew.
Prepare 2-1/2 pound of rabbit.
Prepare 8 ounces of baby portobello mushrooms.
Prepare 1/3 pound of carrots sliced.
Prepare 1 of medium onion diced.
It’s 12 ounce of Guinness stout beer.
It’s 2/3 cup of all purpose flour divided.
It’s 1 teaspoon of salt.
Prepare 1 teaspoon of ground black pepper.
Prepare 1-1/2 pints of chicken broth.
It’s 4 of slices/rashes thick cut bacon.
It’s 1 teaspoon of rosemary.
You need of Dumplings.
You need 1/2 teaspoon of tarragon.
It’s 1 tablespoon of parsley.
Prepare 1/2 cup of milk.
You need 1-1/2 cups of flour.
Prepare 1 stick of butter cold and grated.
It’s 1/4 cup of extra virgin olive oil.
It’s As needed of kosher salt.
It’s To taste of salt.
You need To taste of ground black pepper.
Prepare 1/2 teaspoon of ground nutmeg.

Add enough water to cover the rabbit.

Bring to a heavy boil, then lower the heat to a simmer.

Place a lid on top and cook for an hour, flipping the rabbit halfway through.

Carefully remove the rabbit to a plate.

Roasted Rabbit and Dumplings instructions

Peel the carrots. Cut the rabbit into sections. Slice the carrots into 1 inch pieces. Add salt and pepper to all the flour, in a ziploc bag. Slice the portobello mushrooms..
Add the rabbit to the seasoned flour in the ziploc bag. Coat each piece. Allow to rest in the flour, 10 minutes..
Add the butter and olive oil for the rabbit stew to a dutch oven or an oven safe dish with a good fitting lid. Fry the rabbit in batches till golden brown..
Slice the bacon into little pieces. Add the mushrooms, carrots, bacon, onions, and spices. Cook let the bacon gets crisp..
When the bacon is crisp add, 2 tablespoons of flour from the ziploc bag to the bacon mixture and sauté for 7 minutes. Add the broth, beer, and rabbit back into the Dutch oven. Preheat oven 375°Fahrenheit.
.
Mix the flour, parsley, tarragon, butter, salt, and pepper. Add milk till the flour isnt sticky but firm. Roll the flour into a long rope, that's around 1 inch across. Cut the rope about an inch in length. Roll into 1 inch balls..
After they are rolled into balls and coat each with olive oil and sprinkle with kosher salt and sprinkle with nutmeg. Set each dumpling on top of stew..
Set in oven covered 15 minutes. Remove lid continue roasting for 15 minutes. Let rest 10 minutes serve. I hope you enjoy!!!!.

Season the rabbit parts with salt and pepper.

Heat some olive oil in a large Dutch oven, then sear the rabbit pieces on all sides until golden brown.

Add the carrots, celery, fennel, garlic, lemon, and thyme.

Pour the stock and white wine over the rabbit and cover the Dutch oven.

Wipe meat pieces and place in large casserole or Dutch oven.