Rabbit and Dumplings

Recipe courtesy chef Donald Link at Cochon, in New Orleans
Show: Giada's Weekend Getaways Episode: New Orleans
TOTAL TIME: 2 hr 30 min
Prep: 1 hr
Inactive Prep: --
Cook: 1 hr 30 min
 
YIELD: 8 to 10 servings
LEVEL: Difficult

ingredients

FOR THE RABBIT:
  • 2 whole rabbits
  • 1/2 gallon mirepoix (2 parts onion, 1 part carrots and 1 part celery)
  • 2 cups white wine
  • 3/4 gallon chicken stock
  • 2 cups large dice carrots
  • 2 cups large dice celery root
  • 2 cups large dice celery
  • 2 cups large dice turnips
  • 2 cups large dice onion
  • 3/4 stick butter, divided
  • 2 tablespoons freshly chopped rosemary leaves
  • 2 tablespoons freshly chopped thyme leaves
  • 2 tablespoons freshly chopped sage leaves
  • 2 tablespoons chopped garlic
  • 2 cups white wine
  • 1/2 cup all-purpose flour
  • Salt and freshly ground black pepper
  • Hot sauce
  • Worcestershire sauce
  • Dried thyme
    FOR THE DUMPLINGS:
    • 1 cup all-purpose flour
    • Salt and freshly ground black pepper
    • Pinch ground cayenne
    • Pinch ground nutmeg
    • Pinch rubbed sage
    • 1 tablespoon baking powder
    • 1 tablespoon melted butter
    • 2 eggs
    • 1/2 cup buttermilk
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    Directions

    For the rabbit:
    In a large skillet over medium-high heat, add rabbits and sear. Add mirepoix, and caramelize lightly. Deglaze the pan with the wine. Add stock and simmer until rabbit 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.

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