Home - By Category - Recipe - Meats Page 10 | Main Dish Page 17

Old Fashioned Rabbit Stew With Dumplings

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: OLD FASHIONED RABBIT STEW WITH DUMPLINGS
 Categories: Meats, Main dish
      Yield: 4 Servings
 
      1 md Rabbit, cut up fryer
      2 md Onions, cut up
      2    Bay leaves
    3/4 ts Course black pepper
      1 ts Salt
      1 ts Crushed dried tarragon
      1 ts Crushed dried thyme
      4 lg Carrots, peeled, halved
      4 md Potatoes, peeled, chunked
      1 c  Flour
    1/2 c  Ground suet (very cold)
           Salt and pepper to taste
    1/4 c  Chopped fresh parsley
      2 ts Baking powder
           Cold water
 
  Calories 635; Protein 27 g; Carbohydrate 45 g; Fat 38 g/serving. 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 1 1/2 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 6-8
  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).
 
MMMMM

Display Recipe for Import.