Rabbit With Lemon Dumplings Recipes

RABBIT AND DUMPLINGS

Steps:

• In a large skillet over medium-high heat, add rabbits and sear. Add mirepoix, and caramelize lightly. Deglaze the pan with the wine. Add stock and simmer until rabbit is tender. Cool and pick the meat from the bones. Reserve the juice.
• Sear vegetables in some butter, about 1/4 stick until lightly browned. Add the herbs and garlic and wine. Reduce au sec (until pan is almost dry). Add 1/2 stick butter and stir to melt without breaking. Stir in the flour until incorporated. Gradually stir in reserved juice.
• Cook about 30 minutes until roux taste is gone. Add picked rabbit meat and season, to taste, with salt, pepper, hot sauce, Worcestershire sauce and dried thyme.
• Preheat the oven to 375 degrees F.
• Mix all dry ingredients. Mix all wet ingredients. Mix the 2 together stirring as little as possible.
• Pour the hot stew in a large casserole dish and drop golf ball size dumplings all over the top.
• Bake in preheated oven for 20 to 30 minutes or until bubbling around the edges and the dumplings have become golden brown on top.

RABBIT WITH LEMON DUMPLINGS

Steps:

• Rub the rabbit joints with a little olive oil, season and wrap a piece of bacon round each one. Heat a little olive oil in a frying pan and colour the wrapped joints on all sides for about 2-3 minutes.
• Heat 1 tablespoon of olive oil in the bottom of a shallow, ovenproof pan and cook the onions until soft but not coloured. Add the garlic and cook for a further minute. Season.
• Sit the rabbit joints on top of the onions and drizzle a little oil over the top. Add the sprigs of thyme, pour in the wine and bring to the boil. Lower the heat and simmer for 30 minutes.
• For the dumplings Gently fry the onion and garlic in the butter until softened. Put this in a bowl and add the rest of the dumpling ingredients. Season well.
• Bring the mixture together and form about 12 little golf-ball sized dumplings out of it. It will be rather loose but just persevere.
• After the rabbit has cooked for 30 minutes, tuck the dumplings in around the joints. Simmer for another 40-50 minutes.
• Serve the rabbit in the dish in which it was cooked, with a few little boiled potatoes and some purple sprouting broccoli or spinach.

JAMIE OLIVER'S RABBIT STEW WITH DUMPLINGS

Steps:

• To make the dumplings, rub together the flour, butter, and tarragon with a dash of salt and pepper. Stir in enough milk to give you an unsticky, stiff dough. Knead together, then roll into a large snake. Cut into 18 equal sized pieces and roll into balls. Place on a sheet, and sprinkle nutmeg over the top. Move the tray to the fridge.
• Heat a deep, ovenproof dish about a foot in diameter with a bit of olive oil and the knob of butter in the bottom, over medium-high heat. Coat the rabbit pieces in flour and shake off any excess. Put half the rabbit pieces in the pot and cook about 5 minutes until golden all over. Take those pieces out and cook the other pieces. Once they're all cooked, add the first pieces back, as well as a big pinch of salt and pepper and the bacon. Cook until the bacon has crisped. Add the rosemary, mushrooms and onions and fry another ten minutes.
• Mix in a tablespoon of flour then pour in the chicken stock and beer. Cover and simmer for half an hour.
• Preheat the oven to 375 degrees.
• Place the dumplings on top of the stew, about half an inch apart. Drizzle them with olive oil and bake for 45 minutes.

GRILLED MARINATED RABBIT WITH LEMON AND ROSEMARY

Steps:

• Place the rabbit pieces in a large shallow bowl. Combine the oil, lemon juice, rosemary leaves, salt and pepper. Pour the mixture over the rabbit, mix well and allow to marinate for half an hour.
• Heat a charcoal grill or broiler. Cook the rabbit, turning occasionally with tongs, until the pieces are tender but juicy, basting frequently with the marinade. (The legs will take longer than the other pieces.) Garnish with rosemary sprigs and serve.