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Before you jump to Roasted Rabbit and Dumplings recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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We hope you got benefit from reading it, now let’s go back to roasted rabbit and dumplings recipe. You can have roasted rabbit and dumplings using 23 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to prepare Roasted Rabbit and Dumplings:

1. Get Rabbit stew
2. You need 2-1/2 pound rabbit
3. Get 8 ounces baby portobello mushrooms
4. Take 1/3 pound carrots sliced
5. Use 1 medium onion diced
6. Get 12 ounce Guinness stout beer
7. You need 2/3 cup all purpose flour divided
8. Use 1 teaspoon salt
9. Use 1 teaspoon ground black pepper
10. You need 1-1/2 pints chicken broth
11. Get 4 slices/rashes thick cut bacon
12. Provide 1 teaspoon rosemary
13. You need Dumplings
14. Get 1/2 teaspoon tarragon
15. Take 1 tablespoon parsley
16. Get 1/2 cup milk
17. You need 1-1/2 cups flour
18. Use 1 stick butter cold and grated
19. Prepare 1/4 cup extra virgin olive oil
20. Get As needed kosher salt
21. Get To taste salt
22. Prepare To taste ground black pepper
23. You need 1/2 teaspoon ground nutmeg

Instructions to make Roasted Rabbit and Dumplings:

1. Peel the carrots. Cut the rabbit into sections. Slice the carrots into 1 inch pieces. Add salt and pepper to all the flour, in a ziploc bag. Slice the portobello mushrooms.
2. Add the rabbit to the seasoned flour in the ziploc bag. Coat each piece. Allow to rest in the flour, 10 minutes.
3. Add the butter and olive oil for the rabbit stew to a dutch oven or an oven safe dish with a good fitting lid. Fry the rabbit in batches till golden brown.
4. Slice the bacon into little pieces. Add the mushrooms, carrots, bacon, onions, and spices. Cook let the bacon gets crisp.
5. When the bacon is crisp add, 2 tablespoons of flour from the ziploc bag to the bacon mixture and sauté for 7 minutes. Add the broth, beer, and rabbit back into the Dutch oven. Preheat oven 375°Fahrenheit
7. Mix the flour, parsley, tarragon, butter, salt, and pepper. Add milk till the flour isn't sticky but firm. Roll the flour into a long rope, that's around 1 inch across. Cut the rope about an inch in length. Roll into 1 inch balls.
8. After they are rolled into balls and coat each with olive oil and sprinkle with kosher salt and sprinkle with nutmeg. Set each dumpling on top of stew.
9. Set in oven covered 15 minutes. Remove lid continue roasting for 15 minutes. Let rest 10 minutes serve. I hope you enjoy!!!!

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