Rabbit and Dumplings
With the weather cooling, comfort food because a staple in our house. This Rabbit and Dumplings recipe fits the bill to a tee.
1 tablespoon butter
1 tablespoon olive oil
1 rabbit, cut into pieces
Kosher salt and fresh ground pepper
1 ½ cups self-rising flour
½ cup vegetable shortening
2-3 tablespoons ice water
Heat oil and butter over medium high heat in a dutch oven. Salt and pepper the rabbit pieces and brown on all sides. Cover with water by one inch, bring to a boil, then lower heat. Simmer, partially covered, until the meat falls from the bone, 1-1 ½ hours. Add more water if needed; your pot should seem soupy.
Strain broth into large bowl and shred meat from the bones. Discard bones; return meat and broth to pot. Taste for seasoning.
Cut shortening into flour with a pastry blender. Add enough ice water to hold dough together and roll out. Cut into 1 inch squares.
Bring broth to a simmer and carefully drop in dumplings. Stir a few times, return to a simmer and cover for twenty minutes. Dumplings cook in the heat of the broth, but also the steam: don’t peek.
This recipe was found on Edible Communities