Rabbit And Dumplings Recipes

RABBIT AND DUMPLINGS

Rabbit and Dumplings image

Provided by Food Network

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 28

Ingredients

2 whole rabbits
1/2 gallon mirepoix (2 parts onion, 1 part carrots and 1 part celery)
2 cups white wine
3/4 gallon chicken stock
2 cups large dice carrots
2 cups large dice celery root
2 cups large dice celery
2 cups large dice turnips
2 cups large dice onion
3/4 stick butter, divided
2 tablespoons freshly chopped rosemary leaves
2 tablespoons freshly chopped thyme leaves
2 tablespoons freshly chopped sage leaves
2 tablespoons chopped garlic
1/2 cup all-purpose flour
Salt and freshly ground black pepper
Hot sauce
Worcestershire sauce
Dried thyme
1 cup all-purpose flour
Salt and freshly ground black pepper
Pinch ground cayenne
Pinch ground nutmeg
Pinch rubbed sage
1 tablespoon baking powder
1 tablespoon melted butter
2 eggs
1/2 cup buttermilk

Steps:

In a large skillet over medium-high heat, add rabbits and sear. Add mirepoix, and caramelize lightly. Deglaze the pan with the wine. Add stock and simmer until rabbit is tender. Cool and pick the meat from the bones. Reserve the juice.
Sear vegetables in some butter, about 1/4 stick until lightly browned. Add the herbs and garlic and wine. Reduce au sec (until pan is almost dry). Add 1/2 stick butter and stir to melt without breaking. Stir in the flour until incorporated. Gradually stir in reserved juice.
Cook about 30 minutes until roux taste is gone. Add picked rabbit meat and season, to taste, with salt, pepper, hot sauce, Worcestershire sauce and dried thyme.
Preheat the oven to 375 degrees F.
Mix all dry ingredients. Mix all wet ingredients. Mix the 2 together stirring as little as possible.
Pour the hot stew in a large casserole dish and drop golf ball size dumplings all over the top.
Bake in preheated oven for 20 to 30 minutes or until bubbling around the edges and the dumplings have become golden brown on top.

JAMIE OLIVER'S RABBIT STEW WITH DUMPLINGS

Jamie Oliver's Rabbit Stew With Dumplings image

Taken from here - http://www.seriouseats.com/recipes/2008/02/cook-the-book-rabbit-stew-with-dumplings.html Highlighting one of Jamie Oliver's favorite recipes from Cook with Jamie. It's a dish he playfully calls Tender-as-You-Like Rabbit Stew with the Best Dumplings Ever. Though rabbit is not as common a meat as it once was, Oliver urges you to give it a shot. And if you find you don't like it, you can always sub in chicken instead. The dumplings, he says, make this recipe and can be used in any stew. times are estimates

Provided by Satyne

Categories Stew

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

3 cups self-rising flour
14 tablespoons butter
1 bunch fresh tarragon, finely chopped
sea salt & freshly ground black pepper
milk
1/2 a nutmeg
2 rabbit, jointed and cut into 10 pieces
flour
olive oil
1 couple tablespoons butter
sea salt & freshly ground black pepper
10 slices bacon, finely sliced
2 sprigs fresh rosemary
9 ounces mushrooms, cleaned and torn (field, shitake, or oyster)
1 large handful baby onion, peeled
24 ounces dark beer
1 1/2 pints chicken stock

Steps:

To make the dumplings, rub together the flour, butter, and tarragon with a dash of salt and pepper. Stir in enough milk to give you an unsticky, stiff dough. Knead together, then roll into a large snake. Cut into 18 equal sized pieces and roll into balls. Place on a sheet, and sprinkle nutmeg over the top. Move the tray to the fridge.
Heat a deep, ovenproof dish about a foot in diameter with a bit of olive oil and the knob of butter in the bottom, over medium-high heat. Coat the rabbit pieces in flour and shake off any excess. Put half the rabbit pieces in the pot and cook about 5 minutes until golden all over. Take those pieces out and cook the other pieces. Once they're all cooked, add the first pieces back, as well as a big pinch of salt and pepper and the bacon. Cook until the bacon has crisped. Add the rosemary, mushrooms and onions and fry another ten minutes.
Mix in a tablespoon of flour then pour in the chicken stock and beer. Cover and simmer for half an hour.
Preheat the oven to 375 degrees.
Place the dumplings on top of the stew, about half an inch apart. Drizzle them with olive oil and bake for 45 minutes.

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