You ask my friend and you shall recive..
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 t Salt
1 t Crushed dried tarragon
1 t Crushed dried thyme
4 lg Carrots, peeled, halved
4 md Potatoes, peeled, chunked
1 c Flour
1/2 c Lard
Salt and pepper to taste
1/4 c Chopped fresh parsley OPT.
2 ts Baking powder
Cold water
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, lard, 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).
