JAMIE OLIVER'S RABBIT STEW WITH DUMPLINGS
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*
Provided by Satyne
Categories Stew
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- 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 they're 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.
RABBIT AND DUMPLING SOUP RECIPE
This soup tastes like the familiar chicken and dumplings from my childhood. But instead of chicken, I used cottontail rabbit. As for the dumplings, their recipe is adapted from "Joy of Cooking"-one of the most fundamental resources for making American cuisine.
Provided by Danielle Prewett
Categories Main
Yield 4-6
Number Of Ingredients 21
Steps:
- Break the skinned rabbits down into 6 serving pieces by cutting off all four legs at the hip and shoulder joints, then cutting the body in half. Season each piece with salt and pepper.
- Heat a wide pot over medium-high heat. Add a tablespoon of cooking fat and brown the rabbit pieces, making sure to not over-crowd the pan. Work in batches and add more oil or clarified butter if needed. After each piece has browned, remove and set aside.
- Add another tablespoon of cooking oil to the pan. Once the fat shimmers, add the onion and sauté until soft and light golden in color. Add the celery, carrots, and garlic. Continue to sauté until they begin to soften. Season with your blend of herbs.
- Sprinkle two tablespoons of flour over the vegetables and toss to combine.
- Return the rabbit pieces to the pot and pour in the stock. Stir until blended.
- Increase the heat until the liquid just barely begins to bubble, then reduce it to low and maintain a gentle simmer. You can skim the scum off the top as it cooks. Cook for roughly 3 hours, or until the meat is fork-tender. Partially cover the pot while cooking so that the liquid slightly reduces to a flavorful broth.
- Use tongs to fish out each piece of rabbit. Use a fork to shred the meat off the bones. Discard the bones and place the shredded meat back in the pot.
- Pour in the heavy cream and allow it to cook for another 10 to 15 minutes uncovered. Taste and season with extra salt or pepper if needed. Use this time to make the dumpling batter following the recipe below.
- Reduce the heat to the lowest setting so that the soup is just barely simmering but not bubbling. Drop a spoonful of the dumpling dough one at a time, allowing one ball to settle before adding the next so they don't stick together. After you've added all of the dumplings, cover the pot with a tight-fitting lid. Let the dumplings steam inside for 15 minutes. Gentle heat and steam will make the softest, lightest dumplings.
- The dumplings are cooked through when they are no longer sticky, or when a toothpick comes out clean. Serve immediately while still hot.
- Herbed Dumplings
- In a large bowl, whisk together the flour, baking powder, salt, and pepper. In a separate bowl, whisk together the egg and milk.
- Use a spoon and fold the liquids into the bowl of dry ingredients. Mix until combined, but don't over stir. The batter should be stiff and lumpy, almost like biscuit dough. If it isn't stiff, add a sprinkle more of flour. If it is too dry, add a tablespoon of milk.
GRANDMA'S CHICKEN 'N' DUMPLING SOUP
I've enjoyed making this rich homemade chicken dumpling soup recipe for over 40 years. Every time I serve this type of soup, I remember my southern grandma, who was very special to me and was known as an outstanding cook. -Paulette Balda, Prophetstown, Illinois
Provided by Taste of Home
Time 3h5m
Yield 12 servings (3 quarts).
Number Of Ingredients 24
Steps:
- Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. Strain broth; return to stockpot. , Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into chunks. Cool broth and skim off fat. , Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard bay leaf., For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Drop by teaspoonfuls into soup. Cover and cook without lifting the lid for 18-20 minutes. Sprinkle with parsley if desired.
Nutrition Facts : Calories 333 calories, Fat 14g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 1447mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 22g protein.
RABBIT AND DUMPLINGS
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 28
Steps:
- 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.
- 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.
- Bake in preheated oven for 20 to 30 minutes or until bubbling around the edges and the dumplings have become golden brown on top.
DUMPLING NOODLE SOUP
Keep a package or two of frozen dumplings in your freezer for this warming weeknight meal. This recipe is loosely inspired by wonton noodle soup, but replaces homemade wontons with store-bought frozen dumplings for a quick alternative. The soup base, which comes together in just 10 minutes, is surprisingly rich and full-bodied, thanks to the trio of ginger, garlic and turmeric. Miso paste brings extra savoriness, but you could substitute soy sauce or tamari. Scale up on veggies if you like; carrots, peas, snow peas or mushrooms would be excellent additions. Any type of frozen dumpling works in this dish, making it easy to adapt for vegan, vegetarian or meat-loving diners.
Provided by Hetty McKinnon
Categories weeknight, soups and stews, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions, until the noodles are just tender. Drain, rinse with cold water and drain well again. Divide them among four serving bowls.
- Place the same large pot over medium heat, and add sesame oil, ginger, and garlic. Stir and cook for 30 seconds, until aromatic. Add turmeric, and stir for 15 seconds, until fragrant.
- Pour the vegetable stock into the pot, then season with 1 teaspoon of salt. Cover and cook for 8 to 10 minutes on medium heat, to allow flavors to meld.
- Remove the lid and add the miso paste, stirring constantly until it is dissolved. Taste, and season with more salt, if needed.
- Increase the heat to medium-high, and carefully drop the dumplings into the broth. When they float to the top, add the baby bok choy and broccoli, and cook for about 2 minutes, just until the broccoli is crisp-tender.
- Ladle the broth, dumplings, baby bok choy and broccoli into the four bowls over the noodles. To serve, top with cilantro or chopped scallions.
DUMPLING SOUP
My mom always made this soup on washday as it was quick to make and very satisfying. It's still a favorite today for lunch. Pepper may be added at the table. Serve with fresh bread and butter. This is a very hearty soup, if served as supper, it is a complete meal.
Provided by KB COUNTRYGIRL
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- In a medium bowl, mix together the flour, baking powder and salt. Crack the egg into a measuring cup, and add enough water to equal 1 cup. Whisk with a fork. Gradually stir the egg-water and oil into the flour mixture with the fork until a soft dough is formed. Use your hands to mix the dough until is smooth and no longer sticky, adding more flour or water as needed. Cover the bowl, and set aside until the potatoes are ready.
- Place potatoes in a large pot with the salt and water, and bring to a boil. Cook for 10 to 15 minutes, until potatoes are tender.
- Meanwhile, melt the butter in a skillet over medium heat. Add the bacon and onion; cook and stir until onions are golden and bacon is cooked. Set aside.
- When the potatoes are cooked, pinch off small pieces of the dough, and drop them into the boiling potato water. Turning the dough in your hand will help keep it from sticking to your fingers. Once all of the dumplings have been added, you can stir in the bacon and onions. Ladle some of the water from the soup into the skillet, and swish it around to clean out all of the tasty bits and juices. Pour back into the soup. Turn off the soup, and let stand for a few minutes before serving.
Nutrition Facts : Calories 440.8 calories, Carbohydrate 63.8 g, Cholesterol 54.1 mg, Fat 16 g, Fiber 6 g, Protein 11.1 g, SaturatedFat 6 g, Sodium 1077.8 mg, Sugar 2.9 g
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