Best 7 Rabbit Fricassee With Dumplings Recipes

RABBIT FRICASSEE

Steps:

• In a skillet, brown rabbit in oil; drain. Cover rabbit with boiling water; cover and simmer for 30-40 minutes or until tender. Remove meat and keep warm. Bring cooking liquid to a boil; boil, uncovered, until reduced to 2 cups., In a bowl, combine flour and butter until smooth; gradually add a small amount of cooking liquid. Return to skillet. Whisk in remaining liquid. add lemon juice, hot pepper sauce, celery salt, salt and pepper. Bring to a boil, stirring constantly; cook and stir for 2 minutes., Reduce heat. Combine the egg and milk; gradually whisk in sauce. Cook for 1 minute or until thickened and mixture reaches 160°. Pour over the rabbit.

RABBIT FRICASSEE WITH BACON, PEARL ONIONS AND MUSHROOMS RECIPE

Steps:

• Peel the onions by first plunging them into a pot of boiling water, boiling for 1 minute, draining in a colander, rinsing with cold water, and then cutting the tiny root ends off with a paring knife and pulling away from the peel.
• Trim 1/8 inch off the bottom of the mushroom stems if they are dark, dirty or dried out. If the mushroom caps are more than 1 inch in diameter, quarter the mushrooms vertically.
• Season the rabbit parts with salt and pepper, and melt the butter over medium-high heat in a large skillet, or two skillets just large enough to hold the rabbit parts in a single layer. When the butter stops foaming, add the rabbit parts and brown on both sides for 8 minutes.
• Sprinkle the flour over the rabbit and cook for 2 minutes more on each side to eliminate the flour's starchy taste.
• While the rabbit parts are browning, cut the bacon slices crosswise into 1/4-inch strips and cook the strips gently over medium heat in a small skillet until they barely begin to turn crispy. Remove them with a slotted spoon and reserve.
• Tie the parsley, thyme and bay leaf together in a piece of cheesecloth.
• Pour the wine and chicken broth over the rabbit parts, and deglaze the skillet with a wooden spoon. Add the wrapped herbs, pearl onions, and mushrooms, and move them around a bit, so they're evenly arranged between the rabbit.
• If you're using 2 skillets, use half the liquids, onions and mushrooms in each one and nestle half of the wrapped herbs (meaning, you'll need to wrap up 2 parcels in cheesecloth).
• Bring the fricassee to a simmer over high heat, then turn the heat down to low to maintain a very gentle simmer. Simmer covered for about 15 minutes, until the rabbit feels firm to the touch.
• Transfer the rabbit, onions, and mushrooms to a bowl and cover them loosely with aluminum foil. Pour the liquid in the skillet into a small saucepan and gently simmer the sauce, while skimming off fat and scum, for about 10 minutes, until the sauce has a slightly syrupy consistency.
• Portion out the rabbit parts onto plates, spoon each portion with sauce, mushrooms and pearl onions. Sprinkle parsley over each portion and serve at once. (Adapted from "Glorious French Food" by James Peterson, © 2002 James Peterson, John Wiley & Son Publisher.)

RABBIT FRICASSEE: FRICASE DE CONEJO

Steps:

• In a large saucepan, heat the oil and brown the rabbit on both sides. Add onions, peppers, and garlic, and saute for 10 minutes. Add paprika, bay leaves, oregano, tomatoes, sherry, and chicken stock. Cook for 1 hour. Add potatoes, capers, and dried cherries. Cook for 1 more hour, or until potatoes are tender. Serve and garnish with sweet peas and parsley.

RABBIT AND DUMPLINGS

Steps:

• 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.
• 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.

RABBIT FRICASSEE WITH DUMPLINGS

Steps:

• 1. Use a heavy dutch oven for this dish. Lightly dredge rabbit pieces in flour seasoned with the salt, pepper and paprika. You only want a very light coating, NOT thick as for fried chicken. You can also use the leftover seasoned flour from dredging as part of the 1/4 cup in the gravy, as it will be cooked.
• 2. Heat shortening in dutch oven and brown the rabbit pieces well on all sides, turning as needed.
• 3. Add onion and chicken stock (I used 3 1/2 cups) and bring to a boil; lower heat to a simmer. Cover and simmer 30 minutes.
• 4. Make dumplings: In mixing bowl, cut shortening into self-rising flour with a pastry cutter. Stir in the chopped parsley. Stir in milk just until blended. (Note: I had to add 2 tablespoons more flour to get dumplings to the correct consistency for dropping. They should not be too liquid but should hold their shape, like drop biscuits.)
• 5. Drop dough by spoonfuls ONTO the rabbit in the pot, but not down into the liquid. (OK, some of my dumplings did get down into the liquid, but they were fine.) Cook dumplings UNCOVERED at a good simmer for 10 minutes, then cover and simmer 10 more minutes. Remove rabbit and dumplings to large serving platter.
• 6. Make gravy: Stir the flour into the milk until smooth. Gradually stir this into the hot remaining chicken broth until smooth. Season with salt and pepper if necessary (if you use the leftover flour from dredging, you will not need much extra seasoning). Heat to a gentle boil until it thickens.
• 7. Pour gravy over and around the rabbit and dumplings to serve.

RABBIT FRICASSEE WITH TOMATOES AND WHITE WINE

Steps:

• Season the rabbit with salt and pepper. Heat the olive oil in a large skillet and brown the rabbit pieces a few at a time. Add the wine, scraping up the cooking juices, sprinkle with thyme, cover and cook over low heat for 20 minutes, turning occasionally. If the sauce gets too dry, add a little water. Simmer the garlic cloves in their skins in water for 20 minutes.
• Add the tomatoes to the rabbit, and cook for another 15 minutes. Test the rabbit for doneness. When it is ready, mash the garlic into the sauce, discarding the skins. Swirl in the butter and serve.

RABBIT FRICASSEE CUBAN-STYLE

Steps:

• Place the rabbit pieces in a deep skillet or Dutch oven over medium heat along with the onion, garlic, and green pepper. Season with saffron, cumin, salt, pepper, lemon juice and the bay leaf. Pour the water over all. Bring to a boil, then simmer for 20 minutes.
• Add the potatoes, and cook for about 20 more minutes, until tender. Add the raisins, capers, white wine, tomato sauce, olives and olive oil. Simmer for about 5 more minutes. Finally, stir in the peas and remove from the heat.