Step-by-Step Guide to Prepare Speedy Roasted Rabbit and Dumplings

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We hope you got insight from reading it, now let’s go back to roasted rabbit and dumplings recipe. To cook roasted rabbit and dumplings you need 23 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to cook Roasted Rabbit and Dumplings:

  1. Take of Rabbit stew.
  2. Take 2-1/2 pound of rabbit.
  3. You need 8 ounces of baby portobello mushrooms.
  4. Use 1/3 pound of carrots sliced.
  5. Take 1 of medium onion diced.
  6. Provide 12 ounce of Guinness stout beer.
  7. Get 2/3 cup of all purpose flour divided.
  8. Get 1 teaspoon of salt.
  9. Take 1 teaspoon of ground black pepper.
  10. Take 1-1/2 pints of chicken broth.
  11. You need 4 of slices/rashes thick cut bacon.
  12. Get 1 teaspoon of rosemary.
  13. Use of Dumplings.
  14. You need 1/2 teaspoon of tarragon.
  15. Provide 1 tablespoon of parsley.
  16. Get 1/2 cup of milk.
  17. You need 1-1/2 cups of flour.
  18. Take 1 stick of butter cold and grated.
  19. Take 1/4 cup of extra virgin olive oil.
  20. You need As needed of kosher salt.
  21. Get To taste of salt.
  22. You need To taste of ground black pepper.
  23. Prepare 1/2 teaspoon of ground nutmeg.

Instructions to make Roasted Rabbit and Dumplings:

  1. 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..
  2. Add the rabbit to the seasoned flour in the ziploc bag. Coat each piece. Allow to rest in the flour, 10 minutes..
  3. 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..
  4. Slice the bacon into little pieces. Add the mushrooms, carrots, bacon, onions, and spices. Cook let the bacon gets crisp..
  5. 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.
  6. .
  7. Mix the flour, parsley, tarragon, butter, salt, and pepper. Add milk till the flour isn't 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..
  8. 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..
  9. Set in oven covered 15 minutes. Remove lid continue roasting for 15 minutes. Let rest 10 minutes serve. I hope you enjoy!!!!.

In a large pot add the rabbit and cover with cold water, bring the water to a simmer, skimming any unwanted foam and fat from the top. At this time add two cups of onions, ½ cup of leeks, two cups celery, the thyme, bay leaves, and peppercorns. Cover and allow to simmer for an hour or so until the rabbit is very tender. Add halved carrots, celery, onion and thyme. 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.

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