Old Fashioned Rabbit Stew with Dumplings
Submitted by scelow
Old fashioned rabbit stew slow-simmered with thyme, tarragon, and bay leaves, loaded with carrots and potatoes, then topped with suet dumplings cooked right in the pot.
YIELD
4 servingsPREP
30 minCOOK
2 hrsREADY
2 hrsThis is the kind of rabbit stew your grandparents made. A whole fryer rabbit simmered low and slow with onions, bay leaves, thyme, and tarragon until the meat falls off the bone. Carrots and potatoes go in later so they hold their shape while the broth deepens.
The key instruction here is DO NOT BOIL. Keep the stew at a gentle simmer for that 1 ½ hours. Hard boiling toughens rabbit meat and turns it stringy. Tip the lid slightly to let steam escape and keep the temperature steady. You’ll know it’s right when the surface barely bubbles.
The suet dumplings are old-school British style. Mix the flour, ground suet, baking powder, parsley, salt, and pepper with just enough cold water to form a soft dough. Don’t knead it. Don’t squeeze it. Handle it as little as possible or the dumplings turn dense and heavy. Drop them onto the simmering liquid, clamp the lid down tight, and walk away for 20 minutes. Resist the urge to peek. Lifting the lid lets out the steam that puffs them up.
Pro Tips
- Ground suet gives dumplings a lighter texture than butter. Look for it at the butcher counter or in the frozen section.
- The stew liquid thickens naturally from the potatoes. If you want it thicker, whisk a tablespoon of flour into cold water and stir it in after removing the dumplings.
- Remove the bay leaves before serving.
- Rabbit tastes milder than chicken. If you can’t find rabbit, this recipe works well with bone-in chicken thighs.
Variations
- Red wine braise: Replace half the water with dry red wine for a richer, deeper stew.
- Root vegetable mix: Add parsnips and turnips along with the carrots for a more complex flavor.
- Herb dumplings: Add fresh chopped rosemary or chives to the dumpling dough.
Ingredients
Directions
Wipe meat pieces and place in large casserole or Dutch oven.
Add onions, bay leaves, pepper, salt, thyme, tarragon; cover with water; cover and cook over medium heat 1½ hours.
Tip cover as heat increases. Do not boil strongly.
Add carrot pieces and potatoes.
Increase heat slightly.
Replace tilted lid while you make dumplings.
Combine flour, suet, salt and pepper, parsley and baking powder in small boal and mix.
Add enough cold water just to pull together into a soft dough with your hands.
Do not kneed or squeeze the dough.
Divide into 6 to 8 small portions and drop onto top of gently boiling cooking liquid.
Replace lid tightly; cook 20 minutes more at a medium boil.
DO NOT RAISE LID.
Use slotted spoon to remove dumplings and meat pieces; keep warm while you slightly thicken remaining liquid if desired - either by adding a little flour and water or by boiling uncovered for a few minutes (if boiling, remove carrots and potatoes with meat)
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