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Roasted Rabbit and Dumplings
Roasted Rabbit and Dumplings

Before you jump to Roasted Rabbit and Dumplings recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater

Can Fast Food Be Healthy?

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

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