Heat Olive Oil in a large pot or Dutch oven over medium-high heat. Brown Rabbit in batches, then set aside.
Add Onion, Carrots, and Celery to the pot and cook until softened, about 5-7 minutes. Add Garlic and cook for 1 minute more.
Return Rabbit to the pot. Pour in Chicken Broth, Worcestershire Sauce, Thyme, and Rosemary. Bring to a boil, then reduce heat and simmer for 1.5-2 hours, or until Rabbit is very tender.
While Rabbit simmers, prepare Dumplings: In a bowl, whisk together Flour, Baking Powder, and Salt. Stir in Milk and Melted Butter until just combined. Do not overmix.
Drop Dumpling batter by spoonfuls onto the simmering stew. Cover and cook for 15-20 minutes, or until Dumplings are cooked through.
Serve hot.
Ingredients
6
2 lbs900 gRabbit-cut into pieces
1 tbsp15 mLOlive Oil
1 tsp5 mLSalt
1/2 tsp2.5 mLBlack Pepper
1150 gOnion-chopped
2200 gCarrots-chopped
2200 gCelery-chopped
2 cloves6 gGarlic-minced
6 cups1.4 LChicken Broth
1 tbsp15 mLWorcestershire Sauce
1 tsp5 mLDried Thyme
1/2 tsp2.5 mLDried Rosemary
2 cups240 gAll-Purpose Flour
1 tbsp15 mLBaking Powder
1/2 tsp2.5 mLSalt
3/4 cup180 mLMilk
2 tbsp30 mLMelted Butter
Equipment
Large pot or Dutch oven
Mixing bowl
Whisk
Instructions
Season Rabbit with Salt and Pepper.
Heat Olive Oil in a large pot or Dutch oven over medium-high heat. Brown Rabbit in batches, then set aside.
Add Onion, Carrots, and Celery to the pot and cook until softened, about 5-7 minutes. Add Garlic and cook for 1 minute more.
Return Rabbit to the pot. Pour in Chicken Broth, Worcestershire Sauce, Thyme, and Rosemary. Bring to a boil, then reduce heat and simmer for 1.5-2 hours, or until Rabbit is very tender.
While Rabbit simmers, prepare Dumplings: In a bowl, whisk together Flour, Baking Powder, and Salt. Stir in Milk and Melted Butter until just combined. Do not overmix.
Drop Dumpling batter by spoonfuls onto the simmering stew. Cover and cook for 15-20 minutes, or until Dumplings are cooked through.
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