Dutch Oven Rabbit and Dumplings
If you’re looking for the best dumpling recipe to use with wild game, you’ve come to the right place! This creamy rabbit soup recipe is loaded with so much cozy flavor, and it’s topped with perfectly cooked, light and airy dumplings. Did I mention you can swap out the rabbit for other game?
This recipe is made from scratch and is worth every bit of the effort it takes. Which, all things considered, isn’t really that much. We are going to use techniques that ensure the rabbit is cooked to tender perfection. If you don’t have rabbit at home, no problem! Easily swap out any game bird and it perfectly blends with this recipes instructions.
What exactly are Rabbit and Dumplings?
- Rabbit and Dumplings essentially starts with a savory and creamy chicken broth based soup with vegeatables.
- The soup is topped with a quick made uncooked dumpling that will get steamed sitting on the top of the broth.
- It’s a very popular dish in the US, specifically in the southern states.
Dutch Oven Rabbit and Dumplings
Rich and hearty rabbit and dumplings made in one pot. This is perfect for Sundays and cold winters months but can be enjoyed all year round.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings 1x
Ingredients
- 2–3 Cottontail Rabbits, Skinned and Each Cut Into 2 Saddle Pieces and 4 Bone In Quarters
- 4 tablespoons Unsalted Butter, Divided
- 1 teaspoons Salt, Divided
- 1/2 teaspoon Black Pepper, Divided
- 1 Yellow Onion, Chopped
- 2 medium Carrots, Cut into ¼ Inch Rounds
- 2 large Celery Stalks, Chopped
- ¼ teaspoon Dried Thyme
- ¼ teaspoon Dried Rosemary
- ¼ teaspoon Dried Sage
- 1 tablespoon Minced Garlic
- ¼ cup All Purpose Flour
- 6 cups Low Sodium Chicken Broth
- 2 teaspoons Better than Bullion Chicken Base
- 1 cup Heavy Cream
- 1 tablespoon Chopped Fresh Parsley, To Garnish (Optional)
Quick Dumplings
- 1 & ½ cups Flour
- 1 tablespoons Baking Powder
- 1 Pinch Salt
- ¾ Cup Buttermilk
- 2 tablespoons Unsalted Butter, Melted
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Instructions
- Cut each of the rabbits into 6 serving pieces, leaving the bones in. Pat the pieces dry then season all over the rabbit pieces with salt and black pepper.Â
- Add 2 tablespoons of butter into a large pot over medium high heat. Brown the rabbit pieces on both sides in batches. Set aside.
- In the same pot, add the remaining two tablespoons of butter. Add in onions and cook until translucent.
- Once the onions are translucent, add in carrots and celery. Sauté until they begin to soften then add in garlic and herbs. Mix well for 30 seconds to one minute.
- Sprinkle flour over top and stir well to combine.
- Add back in the browned rabbit pieces. Pour in chicken broth and bullion base. Increase the heat to high until the pot just starts to boil. Then, reduce to low to maintain a gentle simmer. Partially cover and cook for about 3 hours or until the rabbit is fork tender.Â
- Â Once the rabbit is tender, remove the rabbit pieces from the pot and shred using two forks.
- Add heavy cream and shredded rabbit and cook for about 10 minutes uncovered. Taste and add any salt and pepper if desired.Â
- While the heavy cream is cooking, prepare the dumplings by whisking the flour, baking powder and salt in a large bowl. Then whisk in buttermilk and melted butter. Mix until combined and the dough holds together. Drop 8 heaping spoonfuls into the pot. Cover and simmer until the dumplings are cooked through, about 12 minutes.
I have made this recipe twice in the last few months. It’s my favorite rabbit recipe and my husband and teenage son both love it. Do you have other rabbits recipes Jenn?
I love to hear that! I will definitely be adding more in the future. My go to mustard fried rabbit is somewhere in the archives of WideOpenSpaces blog if you’d be interested in that!