Rabbit And Dumplings Food

RABBIT AND DUMPLING SOUP RECIPE

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.

JAMIE OLIVER'S RABBIT STEW WITH DUMPLINGS

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 WITH LEMON DUMPLINGS

Steps:

• Rub the rabbit joints with a little olive oil, season and wrap a piece of bacon round each one. Heat a little olive oil in a frying pan and colour the wrapped joints on all sides for about 2-3 minutes.
• Heat 1 tablespoon of olive oil in the bottom of a shallow, ovenproof pan and cook the onions until soft but not coloured. Add the garlic and cook for a further minute. Season.
• Sit the rabbit joints on top of the onions and drizzle a little oil over the top. Add the sprigs of thyme, pour in the wine and bring to the boil. Lower the heat and simmer for 30 minutes.
• For the dumplings Gently fry the onion and garlic in the butter until softened. Put this in a bowl and add the rest of the dumpling ingredients. Season well.
• Bring the mixture together and form about 12 little golf-ball sized dumplings out of it. It will be rather loose but just persevere.
• After the rabbit has cooked for 30 minutes, tuck the dumplings in around the joints. Simmer for another 40-50 minutes.
• Serve the rabbit in the dish in which it was cooked, with a few little boiled potatoes and some purple sprouting broccoli or spinach.