RABBIT CASSEROLE WITH DUMPLINGS
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Fry the bacon in a flameproof casserole until the fat runs.
- Add the rabbit and fry gently until browned. Add the celery, leeks, bay leaf and carrots and mix well.
- Sprinkle in the wholemeal flour and stir well. Cook for 1 minute, then remove from the heat and gradually add the stock.
- Bring to the boil, stirring continuously. Season to taste.
- Cover and bake at 170°C (325°F) mark 3 for about 1½ hours or until the rabbit is tender.
- To make the dumplings, mix the self-raising flour, suet, chives and salt and pepper together.
- Add enough cold water to make a soft dough.
- Twenty to twenty-five minutes before the end of the cooking time, shape the dough into 12 balls and place on top of the casserole.
- Cover again and bake until the dumplings are well risen and cooked through.
- Serve immediately with runner beans.
INGREDIENTS
- 100 grams streaky bacon rashers, rinded and chopped
- 4 rabbit portions
- 4 celery sticks, chopped
- 2 leeks, trimmed, sliced and washed
- 1 bay leaf
- 225 grams carrots, sliced
- 30 ml plain wholemeal flour
- 568 ml chicken stock
- Salt and pepper
- 75 grams self-raising flour
- 40 grams shredded beef suet
- 15 ml snipped fresh chives
5 comments for “Rabbit Casserole with Dumplings”
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Posted Tuesday, February 7, 2023 at 8:24:24 PM