Description
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*
Ingredients
- Self-rising Flour
- Butter
- Fresh Tarragon
- Salt & Freshly Ground Black Pepper
- Milk
- Nutmeg
- Rabbit
- Flour
- Olive Oil
- Bacon
- Fresh Rosemary
- Mushrooms
- Baby Onion
- Dark Beer
- Chicken Stock
Instructions
- 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 theyre 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