Rabbit Fricassee With Dumplings Recipes

Steps:

• In a skillet, brown rabbit in oil; drain. Cover rabbit with boiling water; cover and simmer for 30-40 minutes or until tender. Remove meat and keep warm. Bring cooking liquid to a boil; boil, uncovered, until reduced to 2 cups., In a bowl, combine flour and butter until smooth; gradually add a small amount of cooking liquid. Return to skillet. Whisk in remaining liquid. add lemon juice, hot pepper sauce, celery salt, salt and pepper. Bring to a boil, stirring constantly; cook and stir for 2 minutes., Reduce heat. Combine the egg and milk; gradually whisk in sauce. Cook for 1 minute or until thickened and mixture reaches 160°. Pour over the rabbit.

Steps:

• Put the chicken in a large pot with broth, onion, celery, bay leaf, seasoned salt and pepper. Bring to a boil, reduce heat and simmer for 40 to 45 minutes or until chicken is tender. Thicken liquid in pot with flour mixed with 3 tablespoons water. Simmer for a few minutes more. Add a few drops of yellow food coloring.
• Dumpling Batter: Into a large bowl sift together the cake flour, baking powder and salt, and using a fork or pastry blender cut in vegetable shortening. Add parsley and green onion tops. In a separate bowl beat egg with milk. Stir wet ingredients into dry and blend together into a drop biscuit batter. Drop batter by teaspoonful onto simmering chicken. Cover pot and steam for 10 minutes, or until dumplings test clean with a toothpick. Garnish with parsley.

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.

Steps:

• In a large saucepan, heat the oil and brown the rabbit on both sides. Add onions, peppers, and garlic, and saute for 10 minutes. Add paprika, bay leaves, oregano, tomatoes, sherry, and chicken stock. Cook for 1 hour. Add potatoes, capers, and dried cherries. Cook for 1 more hour, or until potatoes are tender. Serve and garnish with sweet peas and parsley.

Steps:

• 1. Use a heavy dutch oven for this dish. Lightly dredge rabbit pieces in flour seasoned with the salt, pepper and paprika. You only want a very light coating, NOT thick as for fried chicken. You can also use the leftover seasoned flour from dredging as part of the 1/4 cup in the gravy, as it will be cooked.
• 2. Heat shortening in dutch oven and brown the rabbit pieces well on all sides, turning as needed.
• 3. Add onion and chicken stock (I used 3 1/2 cups) and bring to a boil; lower heat to a simmer. Cover and simmer 30 minutes.
• 4. Make dumplings: In mixing bowl, cut shortening into self-rising flour with a pastry cutter. Stir in the chopped parsley. Stir in milk just until blended. (Note: I had to add 2 tablespoons more flour to get dumplings to the correct consistency for dropping. They should not be too liquid but should hold their shape, like drop biscuits.)
• 5. Drop dough by spoonfuls ONTO the rabbit in the pot, but not down into the liquid. (OK, some of my dumplings did get down into the liquid, but they were fine.) Cook dumplings UNCOVERED at a good simmer for 10 minutes, then cover and simmer 10 more minutes. Remove rabbit and dumplings to large serving platter.
• 6. Make gravy: Stir the flour into the milk until smooth. Gradually stir this into the hot remaining chicken broth until smooth. Season with salt and pepper if necessary (if you use the leftover flour from dredging, you will not need much extra seasoning). Heat to a gentle boil until it thickens.
• 7. Pour gravy over and around the rabbit and dumplings to serve.

Steps:

• Season the rabbit with salt and pepper. Heat the olive oil in a large skillet and brown the rabbit pieces a few at a time. Add the wine, scraping up the cooking juices, sprinkle with thyme, cover and cook over low heat for 20 minutes, turning occasionally. If the sauce gets too dry, add a little water. Simmer the garlic cloves in their skins in water for 20 minutes.
• Add the tomatoes to the rabbit, and cook for another 15 minutes. Test the rabbit for doneness. When it is ready, mash the garlic into the sauce, discarding the skins. Swirl in the butter and serve.

Steps:

• 1. Season flour with salt pepper and a little tonys. coat the rabbit with flour. set aside
• 2. Heat oil in a heavy cast iron skillet and add rabbit. Brown on all sides. Deglaze pan with the stock.
• 3. Line a Roasting pan with onions and arrange the rabbit in a single layer on top of the onions. Add evaporated milk. Sprinkle with salt pepper and tonys Bake at 350 for 30-45 min. Serve over rice or mashed potatoes

Steps:

• Place the rabbit pieces in a deep skillet or Dutch oven over medium heat along with the onion, garlic, and green pepper. Season with saffron, cumin, salt, pepper, lemon juice and the bay leaf. Pour the water over all. Bring to a boil, then simmer for 20 minutes.
• Add the potatoes, and cook for about 20 more minutes, until tender. Add the raisins, capers, white wine, tomato sauce, olives and olive oil. Simmer for about 5 more minutes. Finally, stir in the peas and remove from the heat.