rabbit casserole with dumplings
 
country families were always glad to get their hands on a fresh rabbit 
to help stretch the week's food. rabbit still makes a cheap meal, 
served in a well-flavoured casserole with plenty of vegetables. 
dumplings are an east anglian favourite - to be called a 'norfolk 
dumpling' just means you are delightfully plump! 
 
serves 4 
 
  100g streaky bacon rashers
  4 oz), rinded and chopped
4   rabbit portions
4 stalk  celery , chopped
2   leeks , chopped
1   bay leaf
  225g (8 oz) carrots , sliced
2 Tbsp  plain flour
600 millileters  (1 pint) chicken stock
  75g (3 oz) self raising flour
  40g (11/2 oz) shredded suet
1 Tbsp  fresh chives , snipped
 
pre-heat oven to 170 c / 325 f / gas 3. fry the bacon in a 
flameproof casserole until the fat runs. add the rabbit and fry gently 
until browned. add the celery, leeks, bay leaf and carrots and mix 
well. 
sprinkle in the flour and stir well. cook for 1 minute, then remove 
from the heat and gradually add the stock. bring to the boil stirring 
continuously. cover and bake for about 11/2 hours or until the rabbit is 
tender. 
mix the self-raising flour, suet and chives in a bowl. add enough cold 
water to make a soft dough. twenty-five minutes before the end of the 
cooking time, shape the dough into 12 balls and place on top of the 
casserole. cover again and bake until the dumplings are well risen and 
cooked through. 
 
source: 
http://www.greatbritishkitchen.co.uk/recipes/game/rabbitcasseroledumplings.htm 
 
 
 
 
 
 
(ID: 74852) Mirror: rec.food.recipes: Tue, Feb 15, 2005


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