Rabbit & Dumplings

Name: Rabbit & Dumplings (Upgraded)
Total time: 4 h
Yield: 6
Cuisine: American
Ingredients: 2 lbs Rabbit-cut into pieces; 2 tbsp Olive Oil; 1 tsp Smoked Paprika; 1 tsp Salt; 1/2 tsp Black Pepper; 1 Yellow Onion-chopped; 2 Carrots-chopped; 2 Celery-chopped; 3 cloves Garlic-minced; 6 cups Chicken Broth; 1/4 cup Dry Sherry; 1 tbsp Worcestershire Sauce; 1 tsp Dried Thyme; 1/2 tsp Dried Rosemary; 1 Bay Leaf; 2 cups All-Purpose Flour; 1 tbsp Baking Powder; 1/2 tsp Salt; 3/4 cup Milk; 2 tbsp Cold Butter-cubed; 2 tbsp Fresh Parsley-chopped

⏱4h

👥6

🔥700 cal

Medium

🍽️American

A richer, more flavorful version of Rabbit & Dumplings, utilizing a slow cooker for maximum tenderness and incorporating fresh herbs.

2 lbs Rabbit-cut into pieces

2 tbsp Olive Oil

1 tsp Smoked Paprika

1 tsp Salt

1/2 tsp Black Pepper

See all 21 ingredients ↓

(0 reviews)

⏱4h

👥6

🔥700 cal

Medium

🍽️American

A richer, more flavorful version of Rabbit & Dumplings, utilizing a slow cooker for maximum tenderness and incorporating fresh herbs.

#Stew #Comfort Food #Rabbit #Slow Cooker

Instructions

Season Rabbit with Smoked Paprika, Salt, and Pepper.
Heat Olive Oil in a large skillet over medium-high heat. Brown Rabbit in batches, then transfer to a slow cooker.
Add Onion, Carrots, and Celery to the skillet and cook until softened, about 5-7 minutes. Add Garlic and cook for 1 minute more. Transfer to the slow cooker.
Pour in Chicken Broth, Sherry, Worcestershire Sauce, Thyme, Rosemary, and Bay Leaf. Stir to combine.
Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until Rabbit is very tender.
Remove Bay Leaf. About 30 minutes before serving, prepare Dumplings: In a bowl, whisk together Flour, Baking Powder, and Salt. Cut in Cold Butter until mixture resembles coarse crumbs. Stir in Milk and Parsley until just combined. Do not overmix.
Drop Dumpling batter by spoonfuls onto the simmering stew. Cover and cook for 20-25 minutes, or until Dumplings are cooked through.
Serve hot.

Ingredients

2 lbs 900 g Rabbit-cut into pieces
2 tbsp 30 mL Olive Oil
1 tsp 5 mL Smoked Paprika
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black Pepper
1 150 g Yellow Onion-chopped
2 200 g Carrots-chopped
2 200 g Celery-chopped
3 cloves 9 g Garlic-minced
6 cups 1.4 L Chicken Broth
1/4 cup 60 mL Dry Sherry
1 tbsp 15 mL Worcestershire Sauce
1 tsp 5 mL Dried Thyme
1/2 tsp 2.5 mL Dried Rosemary
1 1 g Bay Leaf
2 cups 240 g All-Purpose Flour
1 tbsp 15 mL Baking Powder
1/2 tsp 2.5 mL Salt
3/4 cup 180 mL Milk
2 tbsp 30 mL Cold Butter-cubed
2 tbsp 30 mL Fresh Parsley-chopped

Equipment

Slow cooker
Large skillet
Mixing bowl
Whisk

Instructions

Season Rabbit with Smoked Paprika, Salt, and Pepper.
Heat Olive Oil in a large skillet over medium-high heat. Brown Rabbit in batches, then transfer to a slow cooker.
Add Onion, Carrots, and Celery to the skillet and cook until softened, about 5-7 minutes. Add Garlic and cook for 1 minute more. Transfer to the slow cooker.
Pour in Chicken Broth, Sherry, Worcestershire Sauce, Thyme, Rosemary, and Bay Leaf. Stir to combine.
Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until Rabbit is very tender.
Remove Bay Leaf. About 30 minutes before serving, prepare Dumplings: In a bowl, whisk together Flour, Baking Powder, and Salt. Cut in Cold Butter until mixture resembles coarse crumbs. Stir in Milk and Parsley until just combined. Do not overmix.
Drop Dumpling batter by spoonfuls onto the simmering stew. Cover and cook for 20-25 minutes, or until Dumplings are cooked through.
Serve hot.

Nutrition per serving

Calories 700

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Rabbit & Dumplings

Rabbit & Dumplings

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