Easiest Way to Make Appetizing Roasted Rabbit and Dumplings

Roasted Rabbit and Dumplings. For the rabbit: Place rabbit, onion, carrots and celery into a very large soup or stock pot. Add enough water to cover the rabbit. Bring to a heavy boil, then lower the heat to a simmer.

It's a dish he playfully calls Tender-as-You-Like Rabbit Stew with the Best Dumplings Ever. Though rabbit is not as common a meat as it once was, Oliver urges you to give it a shot. And if you find you don't like it, you can always sub in chicken instead. You can cook Roasted Rabbit and Dumplings using 23 ingredients and 9 steps. Here is how you cook that.

Ingredients of Roasted Rabbit and Dumplings

1. You need of Rabbit stew.
2. It's 2-1/2 pound of rabbit.
3. Prepare 8 ounces of baby portobello mushrooms.
4. It's 1/3 pound of carrots sliced.
5. It's 1 of medium onion diced.
6. It's 12 ounce of Guinness stout beer.
7. You need 2/3 cup of all purpose flour divided.
8. Prepare 1 teaspoon of salt.
9. It's 1 teaspoon of ground black pepper.
10. It's 1-1/2 pints of chicken broth.
11. It's 4 of slices/rashes thick cut bacon.
12. Prepare 1 teaspoon of rosemary.
13. You need of Dumplings.
14. Prepare 1/2 teaspoon of tarragon.
15. You need 1 tablespoon of parsley.
16. It's 1/2 cup of milk.
17. You need 1-1/2 cups of flour.
18. It's 1 stick of butter cold and grated.
19. You need 1/4 cup of extra virgin olive oil.
20. It's As needed of kosher salt.
21. Prepare To taste of salt.
22. It's To taste of ground black pepper.
23. Prepare 1/2 teaspoon of ground nutmeg.

Add halved carrots, celery, onion and thyme. Bring to a low boil, then back down to a simmer and cover. Remove rabbit from the pot and remove meat from. Season the rabbit with salt and pepper.

Roasted Rabbit and Dumplings instructions

1. Peel the carrots. Cut the rabbit into sections. Slice the carrots into 1 inch pieces. Add salt and pepper to all the flour, in a ziploc bag. Slice the portobello mushrooms..
2. Add the rabbit to the seasoned flour in the ziploc bag. Coat each piece. Allow to rest in the flour, 10 minutes..
3. Add the butter and olive oil for the rabbit stew to a dutch oven or an oven safe dish with a good fitting lid. Fry the rabbit in batches till golden brown..
4. Slice the bacon into little pieces. Add the mushrooms, carrots, bacon, onions, and spices. Cook let the bacon gets crisp..
5. When the bacon is crisp add, 2 tablespoons of flour from the ziploc bag to the bacon mixture and sauté for 7 minutes. Add the broth, beer, and rabbit back into the Dutch oven. Preheat oven 375°Fahrenheit.
6. .
7. Mix the flour, parsley, tarragon, butter, salt, and pepper. Add milk till the flour isn't sticky but firm. Roll the flour into a long rope, that's around 1 inch across. Cut the rope about an inch in length. Roll into 1 inch balls..
8. After they are rolled into balls and coat each with olive oil and sprinkle with kosher salt and sprinkle with nutmeg. Set each dumpling on top of stew..
9. Set in oven covered 15 minutes. Remove lid continue roasting for 15 minutes. Let rest 10 minutes serve. I hope you enjoy!!!!.

Heat the vegetable oil in a large skillet over medium-high heat. Add halved carrots, celery, onion and thyme. Bring to a low boil, then back down to a simmer and cover. This rabbit stew is a savory combination of cut up rabbit, carrots, and potatoes. Red wine, along with a variety of aromatic vegetables, gives this stew a rich flavor.