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Roasted Rabbit and Dumplings
Roasted Rabbit and Dumplings

Before you jump to Roasted Rabbit and Dumplings recipe, you may want to read this short interesting healthy tips about Strength Raising Treats.

We are all aware that having healthy snacks can help us truly feel better in our bodies. Increasing our daily allowance of well balanced meals while lowering the intake of unhealthy types plays a role in a more balanced feeling. Eating fresh vegetables helps you feel much better than eating a portion of pizza. This is usually a problem, however, in terms of eating between goodies. You can spend several hours at the grocery store searching for the perfect snack foods to make you feel healthy. Here are a few healthy snacks that you can use when you need an instant pick me up.

Try eating almonds if you do not have problems with nut allergies. Almonds are sometimes considered a super food since they’re packed full of ingredients that help boost our vigor while keeping us healthy. Different nutritional vitamins are located in these wonderful nuts. Almonds, like turkey, come with the enzyme tryptophan which may often make you sleepy. But once you eat almonds, you don’t feel like you should sleep a while. Instead, these nuts help in lowering stress and provide a soothing feeling throughout your body. Sometimes eating almonds can also be a mood enhancer!

You do not have to look far to find a wide range of healthy snacks that can be easily prepared. Choosing to live a healthy life style can be as simple as you want it to be.

We hope you got benefit from reading it, now let’s go back to roasted rabbit and dumplings recipe. You can have roasted rabbit and dumplings using 23 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to prepare Roasted Rabbit and Dumplings:
  1. Take Rabbit stew
  2. Use 2-1/2 pound rabbit
  3. Prepare 8 ounces baby portobello mushrooms
  4. Prepare 1/3 pound carrots sliced
  5. Take 1 medium onion diced
  6. Provide 12 ounce Guinness stout beer
  7. Use 2/3 cup all purpose flour divided
  8. You need 1 teaspoon salt
  9. Take 1 teaspoon ground black pepper
  10. Get 1-1/2 pints chicken broth
  11. Provide 4 slices/rashes thick cut bacon
  12. Use 1 teaspoon rosemary
  13. You need Dumplings
  14. Use 1/2 teaspoon tarragon
  15. Prepare 1 tablespoon parsley
  16. Take 1/2 cup milk
  17. Get 1-1/2 cups flour
  18. Prepare 1 stick butter cold and grated
  19. Get 1/4 cup extra virgin olive oil
  20. Get As needed kosher salt
  21. Prepare To taste salt
  22. Provide To taste ground black pepper
  23. Prepare 1/2 teaspoon ground nutmeg
Steps to make Roasted Rabbit and Dumplings:
  1. 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.
  2. Add the rabbit to the seasoned flour in the ziploc bag. Coat each piece. Allow to rest in the flour, 10 minutes.
  3. 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.
  4. Slice the bacon into little pieces. Add the mushrooms, carrots, bacon, onions, and spices. Cook let the bacon gets crisp.
  5. 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
  7. 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.
  8. 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.
  9. Set in oven covered 15 minutes. Remove lid continue roasting for 15 minutes. Let rest 10 minutes serve. I hope you enjoy!!!!

In a large pot add the rabbit and cover with cold water, bring the water to a simmer, skimming any unwanted foam and fat from the top. At this time add two cups of onions, ½ cup of leeks, two cups celery, the thyme, bay leaves, and peppercorns. Cover and allow to simmer for an hour or so until the rabbit is very tender. Add halved carrots, celery, onion and thyme. 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.

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