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Before you jump to Roasted Rabbit and Dumplings recipe, you may want to read this short interesting healthy tips about Energy Boosting Snack foods.
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We hope you got insight from reading it, now let’s go back to roasted rabbit and dumplings recipe. You can have roasted rabbit and dumplings using 23 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to make Roasted Rabbit and Dumplings:
- Provide Rabbit stew
- Take 2-1/2 pound rabbit
- Take 8 ounces baby portobello mushrooms
- Provide 1/3 pound carrots sliced
- Provide 1 medium onion diced
- Get 12 ounce Guinness stout beer
- Take 2/3 cup all purpose flour divided
- Prepare 1 teaspoon salt
- Get 1 teaspoon ground black pepper
- Get 1-1/2 pints chicken broth
- You need 4 slices/rashes thick cut bacon
- Get 1 teaspoon rosemary
- Prepare Dumplings
- Take 1/2 teaspoon tarragon
- Get 1 tablespoon parsley
- Provide 1/2 cup milk
- Provide 1-1/2 cups flour
- Get 1 stick butter cold and grated
- Get 1/4 cup extra virgin olive oil
- Use As needed kosher salt
- Take To taste salt
- Provide To taste ground black pepper
- Get 1/2 teaspoon ground nutmeg
Instructions to make Roasted Rabbit and Dumplings:
- Peel the carrots. Cut the rabbit into sections. Slice the carrots into 1 inch pieces. Add salt and pepper to all the flour, in a ziploc bag. Slice the portobello mushrooms.
- Add the rabbit to the seasoned flour in the ziploc bag. Coat each piece. Allow to rest in the flour, 10 minutes.
- Add the butter and olive oil for the rabbit stew to a dutch oven or an oven safe dish with a good fitting lid. Fry the rabbit in batches till golden brown.
- Slice the bacon into little pieces. Add the mushrooms, carrots, bacon, onions, and spices. Cook let the bacon gets crisp.
- When the bacon is crisp add, 2 tablespoons of flour from the ziploc bag to the bacon mixture and sauté for 7 minutes. Add the broth, beer, and rabbit back into the Dutch oven. Preheat oven 375°Fahrenheit
- Mix the flour, parsley, tarragon, butter, salt, and pepper. Add milk till the flour isn't sticky but firm. Roll the flour into a long rope, that's around 1 inch across. Cut the rope about an inch in length. Roll into 1 inch balls.
- After they are rolled into balls and coat each with olive oil and sprinkle with kosher salt and sprinkle with nutmeg. Set each dumpling on top of stew.
- Set in oven covered 15 minutes. Remove lid continue roasting for 15 minutes. Let rest 10 minutes serve. I hope you enjoy!!!!
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