For the rabbit:
In a large skillet over medium-high heat, add rabbits and sear
. Add mirepoix, and caramelize
the pan with the wine. Add stock and simmer
is tender. Cool and pick the meat from the bones. Reserve the juice.
Sear vegetables in some butter, about 1/4 stick until lightly browned. Add the herbs
and garlic and wine. Reduce au sec
(until pan is almost dry). Add 1/2 stick butter and stir to melt
without breaking. Stir in the flour until incorporated. Gradually stir in reserved juice.
Cook about 30 minutes until roux
taste is gone. Add picked rabbit meat and season, to taste, with salt, pepper, hot
sauce, Worcestershire sauce
and dried thyme.
For the dumplings:
Preheat the oven to 375 degrees F.
Mix all dry ingredients. Mix all wet ingredients. Mix the 2 together stirring as little as possible.
Pour the hot stew
in a large casserole dish
and drop golf ball size dumplings all over the top.
Bake in preheated oven for 20 to 30 minutes or until bubbling around the edges and the dumplings have become golden brown on top.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.