Skip to main content

Oven-Braised Rabbit with Herbed Dumplings #BakingBloggers


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.


Oven-Braised Rabbit with Herbed Dumplings

Let me start by saying that I know today is Easter. Don't laugh: we almost always have rabbit on Easter. The boys laugh and laugh; they always asked, though, when they were smaller, "But this isn't the Easter bunny, right, Mom?!" Nope. A different bunny.

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.

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 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

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

Procedure

Rabbit
Preheat the oven to 325° F. 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 place in the preheated oven. Roast 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.

Comments

  1. 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
  2. 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
  3. My Italian Swiss grandmother used to always make rabbit on special occasions. Love your pairing it with dumplings.

    ReplyDelete
  4. 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
  5. Love the combination of flavours here

    ReplyDelete

Post a Comment

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

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

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