Rabbit And Dumplings Recipes

RABBIT WITH LEMON DUMPLINGS

Rabbit With Lemon Dumplings image

Make and share this Rabbit With Lemon Dumplings recipe from Food.com.

Provided by MarraMamba

Categories Stew

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 1/4 kg rabbit joints (8 pieces)
olive oil
8 slices streaky bacon, rind removed
1 1/2 onions, sliced into crescent moons
2 garlic cloves, sliced
4 sprigs fresh thyme
250 ml dry white wine
1/2 onion, very finely chopped
1 garlic clove, crushed
40 g butter
2 tablespoons parsley, finely chopped
80 g watercress, coarse stalks removed
80 g white breadcrumbs
1/2 lemon, juice and zest of
4 sprigs fresh thyme, leaves only
1 large egg

Steps:

Rub the rabbit joints with a little olive oil, season and wrap a piece of bacon round each one. Heat a little olive oil in a frying pan and colour the wrapped joints on all sides for about 2-3 minutes.
Heat 1 tablespoon of olive oil in the bottom of a shallow, ovenproof pan and cook the onions until soft but not coloured. Add the garlic and cook for a further minute. Season.
Sit the rabbit joints on top of the onions and drizzle a little oil over the top. Add the sprigs of thyme, pour in the wine and bring to the boil. Lower the heat and simmer for 30 minutes.
For the dumplings Gently fry the onion and garlic in the butter until softened. Put this in a bowl and add the rest of the dumpling ingredients. Season well.
Bring the mixture together and form about 12 little golf-ball sized dumplings out of it. It will be rather loose but just persevere.
After the rabbit has cooked for 30 minutes, tuck the dumplings in around the joints. Simmer for another 40-50 minutes.
Serve the rabbit in the dish in which it was cooked, with a few little boiled potatoes and some purple sprouting broccoli or spinach.

Nutrition Facts : Calories 857.1, Fat 47.8, SaturatedFat 17.6, Cholesterol 283.2, Sodium 731.1, Carbohydrate 19.3, Fiber 1.5, Sugar 4.1, Protein 72.3

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

Ingredients

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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