Rabbit stockpot with herb dumplings
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 rabbit fillets 1 large leek, sliced1 large carrot, peeled and sliced1 stick of celery, sliced1 large onion, sliced100g cubed pancetta, or 100g chopped bacon.about 6-8 large closed cup mushrooms, cut onto 4,1 glass of white wine,2 chicken stock cubes,2 bay leaves,pepper to taste,1 level tablespoon cornflour-For the dumplings - 8 ounces of self raising flour,4 ounces of margerine (not 40% fat)1 teaspoon mixed dried herbs2 large pinches salt and pepper to taste.
This makes 4-6 hearty servings and is great with crusty bread.
dust your rabbit with a little seasoned flour and brown in a pan with the olive oil, turning regularly until all sides are golden, set aside.
brown your bacon/pancetta in the pan until crisp, drain off any excess fat and tip in your slow cooker pot or a large stock pot pan. Add to the pot, leeks, carrots, onion, mushrooms and celery.
Stir in the stock (made up to 1 litre with hot water) and the wine combined with 1 level tablespoon of cornflour. Add the rabbit fillets and the bayleaves, and cover. Cook on a low setting for around 6 hours (if using a stew pot on the cooker, reduce the time by 3-4 hours)
For the dumplings -
Briskly mix the flour and margerine until the mixture resembles a rough breadcrumb consistency. add 2 large pinches of salt and pepper to taste, then add the mixed herbs. Add some cold water, a few drops at a time and stir in with a fork or knife so as not to over work the mixture. When the mix has the texture of a firm-ish dough, stop adding water and mixxing as if the mixture is over worked the dumplings won't rise. With floured hands, gently shape enough dumplings for 2 each and place in the top of the cooking pot around 1 hour before the end of cooking time. Spoon a little of the gravy over each dumpling and replace the lid.
Serve with crusty bread.
Number of Servings: 6
Recipe submitted by SparkPeople user ANGETRACE.
dust your rabbit with a little seasoned flour and brown in a pan with the olive oil, turning regularly until all sides are golden, set aside.
brown your bacon/pancetta in the pan until crisp, drain off any excess fat and tip in your slow cooker pot or a large stock pot pan. Add to the pot, leeks, carrots, onion, mushrooms and celery.
Stir in the stock (made up to 1 litre with hot water) and the wine combined with 1 level tablespoon of cornflour. Add the rabbit fillets and the bayleaves, and cover. Cook on a low setting for around 6 hours (if using a stew pot on the cooker, reduce the time by 3-4 hours)
For the dumplings -
Briskly mix the flour and margerine until the mixture resembles a rough breadcrumb consistency. add 2 large pinches of salt and pepper to taste, then add the mixed herbs. Add some cold water, a few drops at a time and stir in with a fork or knife so as not to over work the mixture. When the mix has the texture of a firm-ish dough, stop adding water and mixxing as if the mixture is over worked the dumplings won't rise. With floured hands, gently shape enough dumplings for 2 each and place in the top of the cooking pot around 1 hour before the end of cooking time. Spoon a little of the gravy over each dumpling and replace the lid.
Serve with crusty bread.
Number of Servings: 6
Recipe submitted by SparkPeople user ANGETRACE.
Nutritional Info Amount Per Serving
- Calories: 583.1
- Total Fat: 27.6 g
- Cholesterol: 219.1 mg
- Sodium: 958.8 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 1.7 g
- Protein: 62.4 g
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