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.
Author:Jenn Homa
Prep Time:15 minutes
Cook Time:4 hours
Total Time:4 hours 15 minutes
Yield:6 servings 1x
Ingredients
Scale
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
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.
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.
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.
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.
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.