Rabbit Stew With Dumplings

Rabbit Stew With Dumplings. Rabbit stew with dumplings in a red wine sauce. Cook for about 25 to 30 minutes longer, or until vegetables are tender.

Book Club Heritage // Rabbit Stew with Black Pepper
Book Club Heritage // Rabbit Stew with Black Pepper from katieatthekitchendoor.com

We cooked ours at 150°c for about 4 hours, but the rabbit will probably be cooked after about 2 hours. How to make rabbit stew and dumplings: Add halved carrots, celery, onion and thyme.

Sift Flour Into A Medium Bowl.


Skin and clean rabbit, wash thoroughly and cut into serving pieces. Sea salt and freshly cracked pepper to taste. Though rabbit is not as common a meat as it once was, oliver urges you to give it a shot.

I Tried The Sauce And Dumplings Before I Tested The Rabbit.


Shape into six or eight tiny dumplings and place on top of. Add enough cold water just to pull together into a soft dough with your hands. Add halved carrots, celery, onion and thyme.

Add Carrots, Potatoes, And Mushrooms.


Melt the butter in a dutch oven over medium heat. In a small bowl, combine the remaining 1/4 cup flour with 1/3 cup of. At medium heat, this can be done in about 10 minutes.

Cook For About 25 To 30 Minutes Longer, Or Until Vegetables Are Tender.


When the stew is about half an hour from being done, it’s time to make the dumplings. Add salt and enough cold water to cover the rabbit. Mix with sufficient water or cider to a firm dough.

Cook, Covered, For A Further 15 Minutes.


Once melted, add your rabbit and brown all the pieces evenly on all sides. 3 slices thick bacon, cut into large pieces. Brown onion on both sides, and then add the rabbit to the pot and submerge with water, about 8 cups.

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