RABBIT AND DUMPLINGS
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 28
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.
NORTHERN RABBIT STEW & DUMPLINGS
This northern rabbit stew and dumplings recipe is the perfect hearty meal for a cold winter's night. This recipe is also a great way to turn a single rabbit into a large meal that will last for days.
Provided by Blake Culver
Categories Food
Time 2h35m
Number Of Ingredients 19
Steps:
- Prepare your rabbit for the stew by quartering it into pieces for cooking, like this.
- Melt the butter in a dutch oven over medium heat.
- Once melted, add your rabbit and brown all the pieces evenly on all sides. At medium heat, this can be done in about 10 minutes. If your pot isn't big enough to brown the entire rabbit at once, do it in batches to ensure the pan doesn't get crowded.
- Remove the rabbit from the pot and place it off to the side on a plate or cutting board to rest.
- Add the celery, onion, carrots, garlic, and potatoes to the pot. Add a splash of chicken broth to deglaze the pan and get any browned bits off the bottom. This will help add vital taste to your stew. Stir the vegetables thoroughly for a few minutes.
- Add your salt, pepper, bay leaves, rosemary, and thyme to the dutch oven.
- Pour the rest of your chicken broth into the pot, submerging all of your ingredients. If you have too much or too little broth for your pot, adjust accordingly. You don't want the pot to overflow when you add the rabbit back, but you also don't want your stew to dry out.
- Add the rabbit pieces back in and make sure they're submerged in the chicken broth. Let simmer on low for 60 minutes.
- After 50 minutes, remove the rabbit pieces again. Using a knife (or your hands), begin deboning the pieces of rabbit you've set aside. This is a personal preference. I find it easier to take the bones out first and add all of the meat back into the stew to finish. Some people prefer to serve the stew with the rabbit bones in it. I've done it both ways and haven't noticed a drastic difference, it's just easier to eat.
- Once you've removed the bones, add the meat back into the stew. Check the taste of the stew and add more salt if needed.
- Using a medium-sized bowl, mix the flour, baking powder, and salt together.
- Cut in the butter slowly to bring the dough to a crumbly texture.
- Add in the milk and stir thoroughly. The dough will become soft and a little wet.
- At this point, you can add some light seasonings to bring a little flavor to your dumplings. People often add dried parsley flakes, dried sage, or other common spices that will pair well with your stew. The dumplings have minimal taste, so any added flavor will do.
- Drop large spoonfuls of the batter into the boiling stew. They will puff up and float on the top. Once you've added all your dough, cover the pot and let simmer for 10 - 15 minutes.
- After 15 minutes, remove the lid and check that the dumplings have cooked through.
- Serve, and enjoy!
Nutrition Facts : ServingSize 1 cup
JAMIE OLIVER'S RABBIT STEW WITH DUMPLINGS
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
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.
DUMPLINGS
Take your stew or casserole to the next level with our easy dumplings. Add them to your dish for instant family-friendly comfort food in a flash
Provided by Cassie Best
Categories Supper
Time 35m
Number Of Ingredients 3
Steps:
- Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed.
- When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they're brown and puffed up.
Nutrition Facts : Calories 281 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.9 milligram of sodium
NORTHERN-STYLE DUMPLINGS
Provided by Nina Simonds
Categories dinner, project, appetizer, main course
Time 55m
Yield 50 dumplings, or six to eight servings
Number Of Ingredients 12
Steps:
- Place the minced cabbage in a bowl, add the salt and toss lightly to mix evenly. Let sit 30 minutes, then grab handfuls of the cabbage and squeeze out as much water as possible.
- Return the cabbage to the bowl, add the ground pork, minced Chinese garlic chives or leek mixture, the 2 1/2 tablespoons of soy sauce, sesame oil, rice wine, ginger root and 1 tablespoon of the cornstarch. Stir vigorously to combine evenly.
- Place a teaspoon of the filling in the center of a dumpling skin. Moisten the edge of the skin with a little water. Fold skin over to make a semicircle (opened edges should be up). Use the thumb and index finger to form small pleats along one edge. Press the other edge against it to seal. Or simply press the edges together, without the pleats. Arrange the finished dumplings on a cookie sheet that has been dusted with remaining cornstarch.
- In a large pot, heat 3 quarts of water until boiling. Add half the dumplings, stir and return to the boil. Let boil for 5 minutes, then remove with a handled strainer or a slotted spoon. Bring the water back to a boil, add the remaining dumplings and cook as above.
- Mix the 1/2-cup soy sauce and chopped garlic to make a dipping sauce.
Nutrition Facts : @context http, Calories 749, UnsaturatedFat 8 grams, Carbohydrate 120 grams, Fat 14 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 4 grams, Sodium 2352 milligrams, Sugar 1 gram, TransFat 0 grams
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