This month, Sue of Palatable Pastime told the Baking Bloggers that for April: "We'll be baking with herbs this month- anything goes, sweet or savory, baked goods, desserts, side dishes, entree, you name it, as long as some portion of the recipe is baked." Here's the #BakingBloggers virtual herbs in baking party.
- Baked Spaghetti with Sausage and Meatballs from Palatable Pastime
- Herb-Roasted Chickpeas from Cook with Renu
- Ham and Herbed Potatoes Au Gratin from Making Miracles
- Herbed Chicken with Charred Romaine Salad from A Day in the Life on the Farm
- No Knead Herb Bread from Karen's Kitchen Stories
- Oven-Braised Rabbit with Herbed Dumplings from Culinary Adventures with Camilla
- Quiche Lorraine with Herbs from Sid's Sea Palm Cooking
- Sage and Caramelized Onion Sourdough Bread from Caroline's Cooking
- Rosemary & Garlic Baked Potato With Sour Cream from Sneha's Recipe
- Tomato Salad Topped Baked Spinach Frittata from Food Lust People Love
Oven-Braised Rabbit with Herbed Dumplings
Whenever the boys see a rabbit in the fridge or freezer, they always request rabbit and dumplings. Once I made something else and they looked at it with disdain. "Mom," they complained, "why didn't you make rabbit and dumplings?" Fine.
Unfortunately, as we shelter-in-place to flatten the curve of the coronavirus, I didn't have any rabbit in the freezer. So, no rabbit for this year's Easter dinner. But this is a dish I've been making for years. I vary it based on what aromatics, wine, and herbs I have on hand; but, for the most part, it's pretty much the same dish. And they do love it! This has fresh bay leaves, fresh thyme, and a smattering of other fresh herbs.
- 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 bay leaves
- sprig of fresh thyme
- water and/or chicken stock
- 1/2 C wine (I used some leftover Rosé for this version)
- chopped herbs for garnish, optional
- 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 yogurt (you can use buttermilk, too)
- 1/4 C butter, melted
- 2 T fresh herbs, destemmed and chopped
Return the shredded meat to the pot and bring it back to a simmer. In the meantime, make the dumpling batter.
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.
I do occasionally braise rabbit but have never thought to add dumplings, like I would with chicken. No idea why not! I can't wait to try your recipe as soon as I get my hands on rabbit again, Camilla. It's not very common here in Houston for some reason.ReplyDelete
I used to get rabbit from a small local farmer, and wanted to get more comfortable cooking with it! I will have to pull this recipe out the next time I come across some!ReplyDelete
My Italian Swiss grandmother used to always make rabbit on special occasions. Love your pairing it with dumplings.ReplyDelete
This sounds so delicious. I am able to get rabbit at the international marketplace so this may be going onto a menu around here soon.ReplyDelete
Love the combination of flavours hereReplyDelete