| WHITE RABBIT
FRICASSEE WITH CARROT DUMPLINGS |
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|
Source:
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North American Hunting
Club
"Celebrating Wild Game" p.133, Andi Flanagan, Seward, AK |
Prep Time:
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Varies
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Ingredients |
Utensils |
| 3 1/2 pounds rabbit, cut into
serving pieces |
Dutch oven |
| 3 tablespoons flour |
Bowl |
| 1/3 cup cold water |
Sifter |
| 1 medium onion, sliced |
|
| 2 ribs celery, chopped |
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| 3 cloves garlic, minced |
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| 1/2 teaspoon thyme |
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| 1/2 teaspoon cracked pepper |
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| Carrot Dumplings |
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| 1 cup flour |
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| 2 teaspoons baking powder |
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| 1/2 teaspoon salt |
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| 3 tablespoons shortening |
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| 1/2 cup milk |
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| 1/4 cup shredded carrots |
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| 1
teaspoon dried parsley |
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Directions
Mix flour into water and set aside
Place rabbit, onion, celery, garlic, salt, thyme and pepper in large Dutch
oven and cover with cold water
Bring to a boil, cover, and simmer for 2 1/2 to 3 hours or until rabbit is
tender
Remove rabbit and cool enough to bone
Add flour mixture to broth and stir over medium heat until lightly
thickened
Add rabbit meat and bring to a boil
To make dumplings:
Sift flour, baking powder and salt
Cut in shortening
Add milk, carrot and parsley and mix to form dough
Drop into simmering broth in 6 to 8 mounds
Cover and simmer for 15 minutes without lifting lid
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