Jamie Olivers Rabbit Stew With Dumplings Recipes

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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

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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