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1
Heat the oil in a large skillet or Dutch oven over medium-high heat until hot but not smoking.
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2
Season the rabbit well with salt and pepper and sear it in the hot pan, turning to brown on all sides.
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3
For the best results, dont overcrowd the pan, and try not to fuss with the pieces until they have a chance to brown.
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4
Pour off the excess oil and add the Chicken Stock, Bouquet Garni, and onion.
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5
Add enough water to just cover the rabbit and bring it to a boil.
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6
Cover the pan.
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7
Reduce the heat and let it simmer, either on top of the stove or in a 350F oven, turning the meat once or twice, until rabbit is tender and coming away from the bone, about 40 minutes.
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8
Remove the pan from the heat, cool, and strain the stock, reserving it.
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9
You should have 4 cups; add additional Chicken Stock if necessary.
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10
When the meat is cool enough to handle, pick it off the bones and set aside.
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11
Discard the bones.
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12
Preheat the oven to 400F.
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13
Heat the olive oil in a large, heavy-bottomed ovenproof pot or Dutch oven over medium heat.
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14
Add the turnips, carrots, onion, and celery and cook for about 7 minutes.
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15
Add the garlic, thyme, and sage, then sprinkle in the flour and cook, stirring, for 23 minutes.
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16
Whisk in the milk, add 1 cup of the stock, and bring to a boil.
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17
Whisk in the remaining stock and add the Bouquet Garni.
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18
Return the mixture to a boil, then reduce the heat.
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19
Add the rabbit meat and a little salt and simmer gently, stirring from time to time, about 12 minutes, until the vegetables are tender when pierced with a paring knife.
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20
Meanwhile, make the dumplin dough.
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21
Remove the stew from the heat, taste and season as needed with salt and pepper.
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22
Drop spoonfuls of dumplin dough onto the surface of the stew.
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23
Place the pot in the oven and bake, uncovered, for 1215 minutes, until dumplins are golden brown.
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24
Mix the flour, cornmeal, baking powder, and salt in a medium bowl.
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25
Beat the egg, butter, onion, and milk together in a large bowl.
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26
Stir the dry ingredients into the wet ingredients until a sticky batter forms.
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27
Grind in a little black pepper.
