MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Canadian Rabbit Stew
Categories: Game, Vegetables, Herbs, Breads
Yield: 3 Servings
1 lg Whole rabbit
1 qt Water
2 tb Corn starch
6 Carrots; sliced
6 md Potatoes; diced
1 c Corn niblets
1 c Green peas
1 c Wax or green beans
1 md Onion; chopped
1 c Diced celery
1 Bay leaf
Salt & pepper
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1 c A-P flour
1 1/2 ts Baking powder
1/2 ts Salt
2 tb Shortening or lard; chilled
1/4 c Milk; up to 1/2 c *
* The less you use, the better the dumplings seem to hold together.
Boil the rabbit in the water until its meat is tender, then remove
it from the pot and bone it. Put the meat into a large kettle, add
2 cups of the broth in which the rabbit was cooked, bring to a
boil, and add a thickening sauce that you've made by stirring the
corn starch into 1/4 cup of the remaining rabbit broth. Allow the
kettle's contents to boil for another minute, then reduce the heat.
Add all the remaining ingredients.
DUMPLINGS: Sift the dry ingredients together into a bowl, then cut
in the shortening with a pastry blender until the mixture resembles
coarse meal. Add the milk all at once, stir lightly just until the
dough holds together, and then drop rounded tablespoonfuls of the
mixture on top of the gently bubbling stew. With the heat adjusted
so that the liquid just simmers, let the dumplings cook - uncovered
- for 10 minutes, then cover and let them cook 10 minutes longer,
or until the steam has fluffed them up nicely.
If you need to thicken the stew, do so after removing the dumplings.
Serve homemade tomato relish and cranberry sauce on the side, to
give your hearty meal just the proper finishing touch.
Recipe by George Fournier and Robert C. Winans
RECIPE FROM:
https://www.motherearthnews.com
Uncle Dirty Dave's Archives
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