Skip to main content

'Don't Stop Bayleave-ing' Braised Rabbit and Herb Dumplings + Pre-made Spice Blends #Sponsored

This is a sponsored post written by me on behalf of the Book Club Cookbook.
I received complimentary product for the purpose of review and recipe development,
but all opinions are honest and they are my own. This page may contain affiliate links.

I love when friends email me with rabbit availability. I am always game! This time around my Enthusiastic Kitchen Elf was adamant, "Mommy, you need to make rabbit and dumplings this time, okay? Not cold rabbit soup, not braised rabbit with gravy! Rabbit and dumplings." Done.



Earlier, my contact at The Book Club Cookbook emailed, offering me a few more spice blends as a thank you for some other posts with their new spice blends. You betcha! 


I don't usually like to buy spice blends for one reason - there's always added salt. However, these blends are salt-free. Woohoo. So, I picked Don't Stop Bayleave-ing and decided to add it to my rabbit.

Ingredients

Rabbit
  • 2 to 3 pound rabbit (this one was a little chubby, so I braised it and used half the meat)
  • olive oil
  • 2 C celery, chopped
  • 2 C onion, peeled and diced
  • 2 C carrots, chopped
  • 2 T spice blend (if you don't have the spice blend I used, use some ground cumin, ground smoked paprika, ground garlic powder and a bay leaf of two)
  • water and/or chicken stock
  • 1/2 C wine (I used some leftover white wine for this version)
  • chopped herbs for garnish, optional

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 (you can use yogurt, too)
  • 1/4 C butter, melted
  • 2 T fresh herbs, destemmed and chopped

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. You don't have to use all of the meat. I reserved some for other dishes.

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. Stir in the herbs. Drop batter by the tablespoon into simmering stew. Cover and simmer 20 minutes.


Serve hot, garnished with chopped parsley, if desired.

Find the Sponsor
On the web, on Twitter, on Facebook, on Pinterest, on Instagram
*Disclosure: I received product for free from the sponsor for recipe development, however, 
I have received no additional compensation for my post. My opinion is 100% my own and 100% accurate.

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P