Recipe Time: Rabbit and Dumplings

Rabbit and Dumpling Recipe

Between you and me, I’m tired of thinking about all the fire-grilled cockroaches and nutritious black fly maggots larvae I’ll be eating after the apocalypse. It’s gross, and I’ll deal with it when I have to. To that end, today’s food post is not about bugs, it’s about bunnies!

That’s right, kids: cute and fuzzy and potentially delicious little hippity-hop bunnies – exactly the kind you’ll be growing for food in the super-awesome Hostile Hare rabbit condo we told you about last month.

The recipe below, from Food Network, was posted to my Facebook wall earlier this morning by the guys from Hostile Hare, so – because I love attention – I decided to give them a shout-out and share the recipe with you. Enjoy!





For the rabbit:

2 whole rabbits
1/2 gallon mirepoix (2 parts onion, 1 part carrots and 1 part celery)
2 cups white wine
3/4 gallon chicken stock
2 cups large dice carrots
2 cups large dice celery root
2 cups large dice celery
2 cups large dice turnips
2 cups large dice onion
3/4 stick butter, divided
2 tablespoons freshly chopped rosemary leaves
2 tablespoons freshly chopped thyme leaves
2 tablespoons freshly chopped sage leaves
2 tablespoons chopped garlic
2 cups white wine
1/2 cup all-purpose flour
Salt and freshly ground black pepper
Hot sauce
Worcestershire sauce
Dried thyme


For the dumplings:

1 cup all-purpose flour
Salt and freshly ground black pepper
Pinch ground cayenne
Pinch ground nutmeg
Pinch rubbed sage
1 tablespoon baking powder
1 tablespoon melted butter
2 eggs
1/2 cup buttermilk



For the rabbit:

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.


For the dumplings:

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, then bake in preheated oven for 20 to 30 minutes or until bubbling around the edges and the dumplings have become golden brown on top.


Source | Photos: Food Network, via the Hostile Hare.

Written by Jo Borrás

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