Rabbit and Dumplings

Take one older rabbit, cleaned and jointed. (You can also use chicken if you prefer) Put into pan with enough water (or stock) to cover and add carrots, onions, celery, garlic and salt. Simmer very low till the meat is meltingly tender. I then take the rabbit out and pick the meat from the bones and put it back into the broth. You dont have to but its nice to have boneless stew.



Then you make the dumplings.



2 cups flour


1 Tablespoon baking powder

1 teaspoon baking soda

1/2 tsp. salt


3 Tablespoons butter, softened


1 cup buttermilk ( or whole milk if you prefer)



Mix dry ingredients and then add the butter, working it into crumbs. I find if I take the butter when its hard, roll it in the flour and shred it on a cheese grater (re-dipping it in flour every other pass down the grater) I dont have to remember to soften the butter.

Then add the milk, mixing gently to a sticky dough.



Place by the spoonfuls into gently bubbling stew and cook for about 10 min. Then pop into a hot oven for just long enough for the tops of the dumplings to get a nice golden color.



Mmmmmmmmm yummy.