Recipe: Appetizing Roasted Rabbit and Dumplings

Roasted Rabbit and Dumplings. Kostenlose Lieferung möglich Aktuelle Preise für Produkte vergleichen! Pour the hot stew in a large casserole dish and drop golf ball size dumplings all over the top. Add the butter and olive oil for the rabbit stew to a dutch oven or an oven safe dish with a good fitting lid.

Add the mushrooms, carrots, bacon, onions, and spices. Add halved carrots, celery, onion and thyme. Heat some olive oil in a large Dutch oven, then sear the rabbit pieces on all sides until golden brown. 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

1. You need of Rabbit stew.
2. Prepare of rabbit.
3. You need of baby portobello mushrooms.
4. You need of carrots sliced.
5. It's of medium onion diced.
6. You need of Guinness stout beer.
7. It's of all purpose flour divided.
8. Prepare of salt.
9. It's of ground black pepper.
10. It's of chicken broth.
11. It's of slices/rashes thick cut bacon.
12. It's of rosemary.
13. It's of Dumplings.
14. It's of tarragon.
15. Prepare of parsley.
16. It's of milk.
17. Prepare of flour.
18. You need of butter cold and grated.
19. Prepare of extra virgin olive oil.
20. You need of kosher salt.
21. Prepare of salt.
22. Prepare of ground black pepper.
23. It's of ground nutmeg.

Add the carrots, celery, fennel, garlic, lemon, and thyme. Pour the stock and white wine over the rabbit and cover the Dutch oven. 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.

Roasted Rabbit and Dumplings instructions

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!!!!.

Cover and allow to simmer for an hour or so until the rabbit is very tender. Season with more salt & pepper to taste, and serve. 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. Take those pieces out and cook the other pieces.