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Old fashioned rabbit stew with dumplings
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| Artist: |
_ |
| Categories: |
Entrees, Exotic, Game, Soups & Stews |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| med | Rabbit, cut up fryer | | 2
| med | Onions, cut up | | 2
| | Bay leaves | | 3/4
| tsp | Course black pepper | | 1
| tsp | Salt | | 1
| tsp | Crushed dried tarragon | | 1
| tsp | Crushed dried thyme | | 4
| large | Carrots, peeled, halved | | 4
| med | Potatoes, peeled, chunked | | 1
| cup | Flour | | 1/2
| cup | Ground suet (very cold) | | | Salt and pepper to taste | | 1/4
| cup | Chopped fresh parsley | | 2
| tsp | Baking powder | | | Cold water |
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Procedures:
| 1 | Calories 635; protein 27 g; carbohydrate 45 g; fat 38 g/serving. | | 2 | Wipe meat pieces and place in large casserole or dutch oven. | | 3 | Add onions, bay leaves, pepper, salt, thyme, tarragon; cover with water; cover and cook over medium heat 1 ?hours. | | 4 | Tip cover as heat increases. | | 5 | Do not boil strongly. | | 6 | Add carrot pieces and potatoes. | | 7 | Increase heat slightly. | | 8 | Replace tilted lid while you make dumplings. | | 9 | Combine flour, suet, salt and pepper, parsley and baking powder in small boal and mix. | | 10 | Add enough cold water just to pull together into a soft dough with your hands. | | 11 | Do not kneed or squeeze the dough. | | 12 | Divide into 6-8 small portions and drop onto top of gently boiling cooking liquid. | | 13 | Replace lid tightly; cook 20 minutes more at a medium boil. | | 14 | Do not raise lid. | | 15 | Use slotted spoon to remove dumplings and meat pieces; keep warm while you slightly thicken remaining liquid if desired - either by adding a little flour and water or by boiling uncovered for a few minutes (if boiling, remove carrots and potatoes with meat) |
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