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How To make Old Fashioned Rabbit Stew with Dumplings
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).
How To make Old Fashioned Rabbit Stew with Dumplings's Videos
The Best Way to Cook Rabbit - Rabbit Dutch Oven Recipe
Join us for this Great Recipe for wild rabbit. Braised rabbit cooked in the dutch oven. We will show you how to butcher and cook a rabbit. One of the best ways to cook a rabbit.
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Thumper n' Dumplin's | How to Cook Rabbit and Dumplings
Rabbit and Dumplings
2 Quarts of Chicken Broth
3 Carrots
1 Large Onion
3-4 Ribs of Celery
2 Cups All Purpose Flour
1/2 tsp baking powder
2 TBS Cold Salted Butter
1 Cup Milk
2 TBS veg oil or olive oil
Salt and Pepper
Cut up rabbit and brown pieces on both sides.
Dice up vegetables and add to pot cook for 5 mins.
Add Broth and Simmer for 1 hour.
Remove meat and debone. Return to Pot.
Mix dry ingredients and cut in butter. Add milk and mix.
Flour large clean surface and roll out dough on adding additional flour on top.
Cut in to strips and add to pot, simmer for 15 min.
Rabbit stew and dumplings Mmm Mmm Mmm
Rabbit stew a dumplings for our tea on 5/11/12
Stewed Rabbit with Dumplings | 19th Century Frontier Meal
For this episode of Adventure Cooking, I decided to try something entirely outside of my comfort zone. Featuring recipes adapted from The Little House Cookbook by Barbara M. Walker, travel to the late 19th century American frontier with Stewed Rabbit and Dumplings in Gravy, and traditional Cornbread and Molasses.
Note: The cornbread we're used to eating now is more akin to corn cake. This recipe features cornbread without baking soda, powder, sugar, or flour. You may find your dish lacking in flavor, but it certainly gives you a taste of the hardships of the 1800s!
Thanks for watching and please subscribe if you'd like to see more videos!
** Cornbread Ingredients:
Bacon fat dripping (can substitute with butter, oils)
1 cup of boiling water
3 cups of stoneground yellow cornmeal
1 tsp. salt
Oven proof pan with lid
** Stewed Rabbit
3 lb. Rabbit (Got mine from Whole Foods)
6 oz. Salt Pork
1 cup Buttermilk
1 tsp. Baking Soda
2 cups + 2 tbsp unbleached all purpose white four
1 tsp. salt
Water
Music:
Old Time Fiddle Tune by peakfiddler
Image Credits:
Wagon Wheel by David Hepworth on Flickr
Wagon by John Fowler on Flickr
Grassland by USFWS Mountain-Prairie on Flickr
Prairie Sun by USFWS Mountain-Prairie on Flickr
Campfire by Dawn Huczek on Flickr
Squirrel and Dumplings - Easy Delicious Recipe
A squirrel hunter's favorite recipe. This video shows how to make squirrel and dumplings. This recipe is very easy and one of my favorites. It uses refrigerated rolls for the dumplings which makes this recipe a breeze. If you like to squirrel hunt, you will love this recipe.
Old Fashioned Chicken and Dumplings
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Used in this Video:
Splatter Enamelware:
Cowboy Cooking Apron:
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Old Fashioned Chicken and Dumplings
4 (about 7 oz) boneless chicken breasts
2 teaspoons salt
½ stick butter, softened
1 quart heavy cream
1 teaspoon black pepper
2 cups flour
3 teaspoons baking powder
3 tablespoons oil
¾ cup buttermilk
2 tablespoons cornstarch
1 cup cold water
In a pot add enough water to generously cover the chicken breasts. Add the salt. Bring to a boil bring to a boil and cook until chicken is tender, about 25 minutes.
Remove chicken and allow to cool enough to handle. Cut into bite-sized pieces.
Return the chicken to the pot along with 6 cups of the chicken stock. Add the butter and the cream to the broth. Cook over medium heat cook, stirring occasionally, for a couple minutes. Stir in the chicken. Cook over for about 20 minutes, stirring occasionally.
Meanwhile, in a mixing bowl add the flour and baking powder, stir well Add the oil and buttermilk and begin stirring until it forms a soft dough (like the consistency of pie dough). Knead over about 4 - 5 times. Pinch off into balls (any size you prefer) and drop into the broth.
Let the dumplings cook for about 5 minutes, stirring occasionally
Dissolve the cornstarch in the cold water and stir into the broth. Continue stirring the soup until it thickens slightly, about 3-5 minutes. Season, to taste. Serve warm.
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking