Rabbit and Dumplings Recipe

Name: Rabbit and Dumplings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole rabbits; 1/2 gallon mirepoix (2 parts onion, 1 part carrots and 1 part celery); 2 cups white wine; 3/4 gallon chicken stock; 2 cups large dice carrots; 2 cups large dice celery root; 2 cups large dice celery; 2 cups large dice turnips; 2 cups large dice onion; 3/4 stick butter, divided; 2 tablespoons freshly chopped rosemary leaves; 2 tablespoons freshly chopped thyme leaves; 2 tablespoons freshly chopped sage leaves; 2 tablespoons chopped garlic; 2 cups white wine; 1/2 cup all-purpose flour; Salt and freshly ground black pepper; Hot sauce; Worcestershire sauce; Dried thyme; 1 cup all-purpose flour; Salt and freshly ground black pepper; Pinch ground cayenne; Pinch ground nutmeg; Pinch rubbed sage; 1 tablespoon baking powder; 1 tablespoon melted butter; 2 eggs; 1/2 cup buttermilk

Servings: persons

2 whole rabbits
1/2 gallon mirepoix (2 parts onion, 1 part carrots and 1 part celery)
2 cups white wine
3/4 gallon chicken stock
2 cups large dice carrots
2 cups large dice celery root
2 cups large dice celery
2 cups large dice turnips
2 cups large dice onion
3/4 stick butter, divided
2 tablespoons freshly chopped rosemary leaves
2 tablespoons freshly chopped thyme leaves
2 tablespoons freshly chopped sage leaves
2 tablespoons chopped garlic
2 cups white wine
1/2 cup all-purpose flour
Salt and freshly ground black pepper
Hot sauce
Worcestershire sauce
Dried thyme
1 cup all-purpose flour
Salt and freshly ground black pepper
Pinch ground cayenne
Pinch ground nutmeg
Pinch rubbed sage
1 tablespoon baking powder
1 tablespoon melted butter
2 eggs
1/2 cup buttermilk

1
In a large skillet over medium-high heat, add rabbits and sear.
2
Add mirepoix, and caramelize lightly.
3
Deglaze the pan with the wine.
4
Add stock and simmer until rabbit is tender.
5
Cool and pick the meat from the bones.
6
Reserve the juice.
7
Sear vegetables in some butter, about 1/4 stick until lightly browned.
8
Add the herbs and garlic and wine.
9
Reduce au sec (until pan is almost dry).
10
Add 1/2 stick butter and stir to melt without breaking.
11
Stir in the flour until incorporated.
12
Gradually stir in reserved juice.
13
Cook about 30 minutes until roux taste is gone.
14
Add picked rabbit meat and season, to taste, with salt, pepper, hot sauce, Worcestershire sauce and dried thyme.
15
For the dumplings:
16
Preheat the oven to 375 degrees F.
17
Mix all dry ingredients.
18
Mix all wet ingredients.
19
Mix the 2 together stirring as little as possible.
20
Pour the hot stew in a large casserole dish and drop golf ball size dumplings all over the top.
21
Bake in preheated oven for 20 to 30 minutes or until bubbling around the edges and the dumplings have become golden brown on top.
22
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
23
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

814

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: 2 whole rabbits, 1/2 gallon mirepoix (2 parts onion, 1 part carrots and 1 part celery), 2 cups white wine, 3/4 gallon chicken stock, and more.

Yes, Rabbit and Dumplings falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rabbit and Dumplings

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