Step-by-Step Guide to Make Super Quick Homemade Roasted Rabbit and Dumplings

Hello everybody, it's Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, Step-by-Step Guide to Make Quick Roasted Rabbit and Dumplings. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Roasted Rabbit and Dumplings, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Roasted Rabbit and Dumplings delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must first prepare a few components. You can have Roasted Rabbit and Dumplings using 23 ingredients and 9 steps. Here is how you can achieve it.

Roasted dumplings and roasted rabbit stew.

Ingredients and spices that need to be Prepare to make Roasted Rabbit and Dumplings:

1. Rabbit stew
2. 2-1/2 pound rabbit
3. 8 ounces baby portobello mushrooms
4. 1/3 pound carrots sliced
5. 1 medium onion diced
6. 12 ounce Guinness stout beer
7. 2/3 cup all purpose flour divided
8. 1 teaspoon salt
9. 1 teaspoon ground black pepper
10. 1-1/2 pints chicken broth
11. 4 slices/rashes thick cut bacon
12. 1 teaspoon rosemary
13. Dumplings
14. 1/2 teaspoon tarragon
15. 1 tablespoon parsley
16. 1/2 cup milk
17. 1-1/2 cups flour
18. 1 stick butter cold and grated
19. 1/4 cup extra virgin olive oil
20. As needed kosher salt
21. To taste salt
22. To taste ground black pepper
23. 1/2 teaspoon ground nutmeg

Steps to make 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
6. 
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!!!!

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