Rabbit stockpot with herb dumplings

Rabbit stockpot with herb dumplings

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Rabbit stockpot with herb dumplings calories by ingredient
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Introduction

This is a good old fashioned stew recipie. the meat becomes tender and succulent, and you can't beat these light herby dumplings. Clean plates all round! This is a good old fashioned stew recipie. the meat becomes tender and succulent, and you can't beat these light herby dumplings. Clean plates all round!
Number of Servings: 6

Ingredients

    6 rabbit fillets
    1 large leek, sliced
    1 large carrot, peeled and sliced
    1 stick of celery, sliced
    1 large onion, sliced
    100g 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 herbs
    2 large pinches salt and pepper to taste.

Directions

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.

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