20 Nebraskaland • March 2020
IN THE FIELD
PHOTO
BY
JENNY
NGUYEN-WHEATLEY
Servings: 8
Prep Time: 20 minutes
Cooking Time: 2 hours and
30 minutes
Ingredients:
Rabbit Stock
•
2 pounds whole rabbit
•
2 carrots, halved
•
2 ribs of celery, halved
•
6 sprigs of fresh thyme
•
1 large onion, halved
•
Cooking oil
•
About 8 cups of water
Stew and Dumplings
•
1 small onion, chopped
•
2 carrots, chopped
•
2 ribs of celery, chopped
•
Cooking oil
•
1 bay leaf
•
4 sprigs of fresh thyme
•
Half sprig of fresh rosemary
•
¼ teaspoon of dried sage (or 1
large fresh leaf, minced)
•
4 cloves of garlic, minced
•
¼ cup of flour
•
2 tablespoons of butter
•
¾ cup of chardonnay
•
6 cups of rabbit stock
•
Lawry's Seasoned Salt, to taste
•
Freshly cracked pepper
•
¼ cup of heavy cream
•
1 can Pillsbury Grands! Southern
Homestyle Buttermilk Biscuits
•
Freshly chopped flat-leaf parsley
1. To make rabbit stock, heat 1
tablespoon of oil in a stock pot over
medium heat. Add halved carrots,
celery, onion and thyme. Brown onion
on both sides, and then add the rabbit
to the pot and submerge with water,
about 8 cups. Bring to a low boil, then
back down to a simmer and cover.
Simmer for 1 hour or until rabbit meat
becomes tender.
2. Remove rabbit meat from the
bones. Return bones to the pot and
simmer for an additional hour, covered.
Refrigerate the meat until ready to use.
Strain the stock and discard solids.
Keep stock warm.
3. In a pot over medium heat, sweat
chopped onion, celery, carrots, bay
leaf, thyme, rosemary and sage in 1
tablespoon of oil until onion becomes
translucent, about 5-7 minutes. Add
garlic and sauté for 30 seconds. Add
butter and flour, and cook for 2-3
minutes, stirring constantly.
4. Stir in wine and let it simmer and
reduce by half, scraping the bottom
of the pan with a wooden spoon.
Gradually stir in hot rabbit stock,
stirring as you go, breaking up any
lumps. Bring to a simmer and return
rabbit meat to the pot. Season to taste
with seasoned salt.
5. Cut biscuits into quarters or
halves. Drop each piece one-by-one
into the simmering soup. Cover and
simmer for 25 minutes or until biscuits
are cooked through; do not uncover
the pot during this time to keep as
much steam built up as possible. Stir in
heavy cream and season again to taste
with salt and pepper. Garnish soup and
dumplings with parsley.
By Jenny Nguyen-Wheatley
RABBIT AND DUMPLINGS
