Sunday, February 1, 2015

Rabbit Stew with Salt and Pepper Dumplings



When we went to breakfast yesterday, the Enthusiastic Kitchen Elf brought Heritageby Chef Sean Brock to read while we waited for our food. He perused the pages, commented here and there, and compared the recipes in the book with recipes from season two of Mind of a Chef. 

I've included affiliate links at the bottom of this post for the cookbook as well as season two of Mind of a Chef on DVD. We're quite enamored with both.

Just before our plates came, D excitedly asked if we could make rabbit stew for dinner.

Have I mentioned, recently, how much I love my kids' palates?!? I confirmed that he was planning on helping, then - after breakfast - we headed off to Whole Foods to pick up some rabbit.

We used Chef Brock's recipe as a starting point, opting to make drop buttermilk biscuits instead of pre-baking them. But we were duly inspired by the stew in Heritage.
Ingredients
Rabbit
  • 1-1/2 to 2 pound rabbit
  • olive oil
  • 2 C celery, chopped
  • 2 C onion, peeled and diced
  • 2 C carrots, chopped
  • 2 bay leaves
  • sprig of fresh thyme
  • water and/or chicken stock
  • 1/2 C red wine
  • chopped parsley for garnish
Dumplings
  • 2 C flour
  • 4 t baking powder
  • 1 T organic granulated sugar
  • 1 t freshly ground salt
  • 1/2 t freshly ground pepper
  • 2 eggs
  • 1/2 C buttermilk
  • 1/4 C butter, melted
Procedure

Rabbit
Brown the rabbit in a splash of olive oil in the bottom of a Dutch oven. Cook it for 2 minutes on each side to get a nice brown color. Add in the rest of the ingredients, except the parsley, and bring it to a boil. Cover and reduce the heat to a simmer. Cook for 2 hours. 

Remove the rabbit from the liquid and let it cool enough that you can handle it. Pull the meat from the bone and reserve the bones for making stock. Return the shredded meat to the pot and bring it back to a simmer. In the meantime, make the dumpling batter.

Dumplings
Combine dry ingredients in a large mixing bowl. Combine eggs, buttermilk, and melted butter in a medium mixing bowl. Fold liquid ingredients into dry ingredients to form a stiff batter. Drop batte3r by the tablespoon into simmering stew. Cover and simmer 20 minutes.

Serve hot, garnished with chopped parsley.

 

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