Roasted Rabbit and Dumplings. Garnish this Rabbit and Dumplings Recipe with freshly chopped flat-leaf parsley. (Jenny Nguyen-Wheatley photo) Print Recipe. Chicken and dumplings is a favorite comfort food, and rabbit makes a great substitute. Light and lean, rabbit meat resembles chicken in many ways.

Additionally, it contains less fat and only about half of the cholesterol of some more commonly used proteins like chicken and pork. Rabbits are one of the most productive domestic livestock animals available. Given the same amount of feed and water, a rabbit can produce roughly six pounds of meat. You can cook Roasted Rabbit and Dumplings using 23 ingredients and 9 steps. Here is how you cook that.

Ingredients of Roasted Rabbit and Dumplings

It's of Rabbit stew.
Prepare 2-1/2 pound of rabbit.
Prepare 8 ounces of baby portobello mushrooms.
Prepare 1/3 pound of carrots sliced.
You need 1 of medium onion diced.
You need 12 ounce of Guinness stout beer.
You need 2/3 cup of all purpose flour divided.
Prepare 1 teaspoon of salt.
It's 1 teaspoon of ground black pepper.
It's 1-1/2 pints of chicken broth.
You need 4 of slices/rashes thick cut bacon.
You need 1 teaspoon of rosemary.
Prepare of Dumplings.
It's 1/2 teaspoon of tarragon.
You need 1 tablespoon of parsley.
Prepare 1/2 cup of milk.
You need 1-1/2 cups of flour.
It's 1 stick of butter cold and grated.
It's 1/4 cup of extra virgin olive oil.
It's As needed of kosher salt.
It's To taste of salt.
You need To taste of ground black pepper.
You need 1/2 teaspoon of ground nutmeg.

Once the pot is hot, sear rabbit in batches until golden on all sides. When all the rabbit is seared, return to the pot with bacon. Add rosemary, mushrooms, onion, dark ale and chicken stock. The dumplings will out a bit and suck up all the lovely stew juices underneath, but will be a little crispy on top.

Roasted Rabbit and Dumplings instructions

Peel the carrots. Cut the rabbit into sections. Slice the carrots into 1 inch pieces. Add salt and pepper to all the flour, in a ziploc bag. Slice the portobello mushrooms..
Add the rabbit to the seasoned flour in the ziploc bag. Coat each piece. Allow to rest in the flour, 10 minutes..
Add the butter and olive oil for the rabbit stew to a dutch oven or an oven safe dish with a good fitting lid. Fry the rabbit in batches till golden brown..
Slice the bacon into little pieces. Add the mushrooms, carrots, bacon, onions, and spices. Cook let the bacon gets crisp..
When the bacon is crisp add, 2 tablespoons of flour from the ziploc bag to the bacon mixture and sauté for 7 minutes. Add the broth, beer, and rabbit back into the Dutch oven. Preheat oven 375°Fahrenheit.
.
Mix the flour, parsley, tarragon, butter, salt, and pepper. Add milk till the flour isn't sticky but firm. Roll the flour into a long rope, that's around 1 inch across. Cut the rope about an inch in length. Roll into 1 inch balls..
After they are rolled into balls and coat each with olive oil and sprinkle with kosher salt and sprinkle with nutmeg. Set each dumpling on top of stew..
Set in oven covered 15 minutes. Remove lid continue roasting for 15 minutes. Let rest 10 minutes serve. I hope you enjoy!!!!.

Serve in warmed bowls, or over some steamed spinach or peas. It's a dish he playfully calls Tender-as-You-Like Rabbit Stew with the Best Dumplings Ever. Though rabbit is not as common a meat as it once was, Oliver urges you to give it a shot. And if you find you don't like it, you can always sub in chicken instead. Season the rabbit parts with salt and pepper.