Friday, January 24, 2014

Rabbit Stew and Dumplings

For the dumplings:
3 cups self-rising flour
14 tablespoons butter
A bunch of fresh tarragon, finely chopped
Sea salt and freshly ground black pepper

For the rabbit:
1 rabbit, cut into pieces
Olive oil
A couple tablespoons of butter
Sea salt and freshly ground black pepper
10 slices of bacon, finely sliced
2 sprigs of fresh rosemary
9 ounces mushrooms (field, shitake, or oyster), cleaned and torn
A large onions, chunked
1 1/2 pints chicken stock

Mix dough, make into 1” balls, sprinkle with nutmeg, and place on a tray in the fridge.
C oat rabbit with flour, shaking off any excess. Heat a deep oven-proof pot, about 12 inches in diameter, with a little olive oil and a couple tablespoons of butter, add the rabbit pieces and cook for about 5 minutes until golden on all sides.
Add a good pinch of salt and pepper and the bacon. Saute for a few minutes until the bacon is crispy, keeping the rabbit moving around the pan at the same time. Add the rosemary sprigs, mushrooms and onions and continue frying for another 10 minutes, by which time the meat will be nicely colored and the veggies will be softened.
Mix in a tablespoon of flour, add chicken stock, cover and simmer for half an hour. Then put your dumplings on top of the stew with about 1/2 inch between them. Drizzle them with olive oil and put the pot into 350 degree oven for 45 minutes, until crisp and brown on top.

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