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How To make Old Fashioned Rabbit Stew with Dumplings
1 md Rabbit, cut up fryer
2 md Onions, cut up
2 Bay leaves
3/4 ts Course black pepper
1 ts Salt
1 ts Crushed dried tarragon
1 ts Crushed dried thyme
4 lg Carrots, peeled, halved
4 md Potatoes, peeled, chunked
1 c Flour
1/2 c Ground suet (very cold)
Salt and pepper to taste 1/4 c Chopped fresh parsley
2 ts Baking powder
Cold water Calories 635; Protein 27 g; Carbohydrate 45 g; Fat 38 g/serving. Wipe meat pieces and place in large casserole or Dutch oven. Add onions, bay leaves, pepper, salt, thyme, tarragon; cover with water; cover and cook over medium heat 1 1/2 hours. Tip cover as heat increases. Do not boil strongly. Add carrot pieces and potatoes. Increase heat slightly. Replace tilted lid while you make dumplings. Combine flour, suet, salt and pepper, parsley and baking powder in small boal and mix. Add enough cold water just to pull together into a soft dough with your hands. Do not kneed or squeeze the dough. Divide into 6-8 small portions and drop onto top of gently boiling cooking liquid. Replace lid tightly; cook 20 minutes more at a medium boil. DO NOT RAISE LID. 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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Ingredients:
1 Rabbit quartered up
6 stalks of Celery
2 onions
20 baby Carrots
1 tablespoon Minced Garlic
1 stick of Butter plus 2 tablespoons
1 32 Oz box Chicken Stock
2 cups Flour
1 cup Milk
Salt&Pepper
Directions:
Season the the rabbit with salt&pepper. Once seasoned brown in Dutch oven. When it is browned add the butter and chicken stock. While that cooks start chopping the vegetables. (Do a rough chop they will be discarded later) Add the vegetables and cook until the rabbit is tender enough to shred. When the rabbit is done take out and let cool. Remove the vegetables and strain the stock. Add 4 cups of water back to the stock once it is strained. For the dumplings mix the flour, butter, and milk together to form dough. Once formed place on a floured towel and press out to around 1/4 inch in thickness. Cut the pressed out dough into strips and cut to pieces. Add the dumplings back to the stock (make sure the stock is boiling) a few at a time and stir occasionally to keep them from clumping together. Once all the dumplings have been added you can add the shredded rabbit back and let cook for 10 minutes (turn down to low). When it has cooked 10 minutes it is ready to serve. Enjoy!
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The recipe -
Serves 4
1-2 lb boneless leg of lamb, cut into 1 inch pieces
1/4 cup vegetable oil
4 large carrots, peeled and cut into 1 inch chunks
2 large onions, peeled, halved and sliced
3 large parsnips, peeled and cut into 1 inch chunks
1 rutabaga (swede) peeled and cut into cubes
2 sprigs fresh thyme
2 cups (about 10) small gold potatoes, cut in half
2 quarts lamb broth (or chicken or beef broth)
salt and pepper to taste
1/4 cup fresh chopped parsley
Add the oil to a large pot and heat until smoking. Carefully add the lamb and stir until brown. (drain off the fat - optional)
Add the vegetables and stir (don't add the potatoes until half way through cooking)
Add the thyme and broth, cover with a lid and simmer for 1 hour or until the meat is tender. Season with salt and pepper and serve.
Garnish with the chopped parsley.
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