Hello, I am Jane. Today, I will show you a way to make roasted rabbit and dumplings recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Roasted Rabbit and Dumplings Recipe
Roasted Rabbit and Dumplings is one of the most popular of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Roasted Rabbit and Dumplings is something that I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can cook roasted rabbit and dumplings using 23 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Roasted Rabbit and Dumplings:
- Prepare Rabbit stew
- Get 2-1/2 pound rabbit
- Prepare 8 ounces baby portobello mushrooms
- Get 1/3 pound carrots sliced
- Prepare 1 medium onion diced
- Prepare 12 ounce Guinness stout
- Make ready 2/3 cup all purpose flour divided
- Get 1 teaspoon salt
- Make ready 1 teaspoon ground black pepper
- Make ready 1-1/2 pints chicken broth
- Take 4 slices/rashes thick cut
- Make ready 1 teaspoon rosemary
- Make ready Dumplings
- Get 1/2 teaspoon tarragon
- Prepare 1 tablespoon parsley
- Prepare 1/2 cup milk
- Get 1-1/2 cups flour
- Get 1 stick butter cold and grated
- Take 1/4 cup extra virgin olive oil
- Get As needed kosher salt
- Prepare To taste salt
- Prepare To taste ground black pepper
- Take 1/2 teaspoon ground nutmeg
Instructions to make Roasted Rabbit and Dumplings:
- 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.
- Add the rabbit to the seasoned flour in the ziploc bag. Coat each piece. Allow to rest in the flour, 10 minutes.
- 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.
- Slice the into little pieces. Add the mushrooms, carrots, , onions, and spices. Cook let the gets crisp.
- When the is crisp add, 2 tablespoons of flour from the ziploc bag to the mixture and sauté for 7 minutes. Add the broth, , and rabbit back into the Dutch oven. Preheat oven 375°Fahrenheit
- 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.
- 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.
- Set in oven covered 15 minutes. Remove lid continue roasting for 15 minutes. Let rest 10 minutes serve. I hope you enjoy!!!!
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