Name: Old-Fashioned Rabbit Stew with Dumplings
Prep time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/4 c Chopped fresh parsley; 1 c Flour; Cold water; 3/4 ts black pepper Course; 1 md Rabbit cut up fryer; 1/2 c Ground suet (very cold); 2 md Onions cut up; 1 ts Salt; 2 Bay Leaves; 1 ts dried tarragon Crushed; 1 ts dried thyme Crushed; 4 lg Carrots peeled, halved; 4 md Potatoes peeled, chunked; salt and pepper to taste; 2 ts Baking Powder

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INGREDIENTS

1/4 c Chopped fresh parsley
1 c Flour
Cold water
3/4 ts black pepper ; Course
1 md Rabbit ; cut up fryer
1/2 c Ground suet ; (very cold)
2 md Onions ; cut up
1 ts Salt
2 Bay Leaves
1 ts dried tarragon ; Crushed
1 ts dried thyme ; Crushed
4 lg Carrots ; peeled, halved
4 md Potatoes ; peeled, chunked
salt and pepper ; to taste
2 ts Baking Powder

Servings

INSTRUCTIONS

Calories 635; Protein 27 g; Carbohydrate 45 g; Fat 38 g/serving. Wipe meat pieces and place in large casserole or Dutch oven. Add onions, bay leaves, pepper, salt, thyme, tarragon; cover with water; cover and cook over medium heat 1 1/2 hours. Tip cover as heat increases. Do not boil strongly. Add carrot pieces and potatoes. Increase heat slightly. Replace tilted lid while you make dumplings. Combine flour, suet, salt and pepper, parsley and baking powder in small boal and mix. Add enough cold water just to pull together into a soft dough with your hands. Do not kneed or squeeze the dough. Divide into 6-8 small portions and drop onto top of gently boiling cooking liquid. Replace lid tightly; cook 20 minutes more at a medium boil. DO NOT RAISE LID. Use slotted spoon to remove dumplings and meat pieces; keep warm while you slightly thicken remaining liquid if desired - either by adding a little flour and water or by boiling uncovered for a few minutes (if boiling, remove carrots and potatoes with meat).

NOTES

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Old-Fashioned Rabbit Stew with Dumplings

1/4 c Chopped fresh parsley 
1 c Flour 
  Cold water 
3/4 ts black pepper Course
1 md Rabbit cut up fryer
1/2 c Ground suet (very cold)
2 md Onions cut up
1 ts Salt 
2  Bay Leaves 
1 ts dried tarragon Crushed
1 ts dried thyme Crushed
4 lg Carrots peeled, halved
4 md Potatoes peeled, chunked
  salt and pepper to taste
2 ts Baking Powder

Calories 635; Protein 27 g; Carbohydrate 45 g; Fat 38 g/serving. Wipe meat  pieces and place in large casserole or Dutch oven. Add onions, bay leaves,  pepper, salt, thyme, tarragon; cover with water; cover and cook over medium  heat 1 1/2 hours. Tip cover as heat increases. Do not boil strongly. Add  carrot pieces and potatoes. Increase heat slightly. Replace tilted lid  while you make dumplings. Combine flour, suet, salt and pepper, parsley and  baking powder in small boal and mix. Add enough cold water just to pull  together into a soft dough with your hands. Do not kneed or squeeze the  dough. Divide into 6-8 small portions and drop onto top of gently boiling  cooking liquid. Replace lid tightly; cook 20 minutes more at a medium boil.  DO NOT RAISE LID. Use slotted spoon to remove dumplings and meat pieces;  keep warm while you slightly thicken remaining liquid if desired - either  by adding a little flour and water or by boiling uncovered for a few  minutes (if boiling, remove carrots and potatoes with meat).

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Nutrition

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Serving Size: 1 Serving (413g)
Recipe Makes: 4

Calories: 597
Calories from Fat: 240 (40%)

Amt Per Serving		% DV

	Total Fat 26.7g	36 %
	Saturated Fat 13g	65 %
	Monounsaturated Fat 10.8g
	Polyunsanturated Fat 1.4g
Cholesterol 27.9mg		9 %
Sodium 289.2mg		10 %
Potassium 1307.1mg		34 %
Total Carbohydrate 81.3g		24 %
	Dietary Fiber 9.8g	39 %
	Sugars, other 71.6g
Protein 10g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 597

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