Rich Rabbit Stew with Vegetables And Herb Dumplings
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INGREDIENTS
- 5 Celeriac
- Dumplings
- 2 tb Suet
- 2 tb Tomato puree
- 1 1/2 pt Brown rabbit stock
- 1 Sprig rosemary
- 1 Carrot
- 1 Celery stick
- 1 Carrot
- 1/2 oz Butter
- 1/4 oz Yeast
- 4 fl milk
- 1 Pinches salt
- 2 Garlic
- 1 Swede
- 1 Courgette
- 1 Celeriac
- Vegetables
- 6 oz Strong flour
- 2 oz Singed flour;
- 1/2 Onion
- Chopped parsley
- 10 Skinned rabbit legs
- Mirepoix
- 5 Green leek tops
- 1 Sprig thyme
INSTRUCTIONS
Cut the vegetables for the mirepoix - not too big otherwise the full flavour will not come through also not too small or they will disintegrate. Coat the rabbit pieces in the singed flour and fry in hot vegetable oil until golden brown. Tip the meat into a colander to remove excess grease. Briefly cook the mirepoix in a large ovenproof vessel in a little oil, taking care not to brown the vegetables. Add the rabbit and tomato puree. Allow to cook for 2 minutes then add the rabbit stock. Bring to the boil, skim off any grease that may have risen to the surface, Place lid on vessel and cook for 1 1/2 hours in the oven at a temperature of 220F until tender. Place the flour into the mixing bowl and set the mixer to a low speed. Pour the milk and chopped butter Into a pan and bring up to blood temperature Put the yeast and sugar into a small bowl and mix to a fine paste. Add the warmed milk and butter mixture to the yeast. Mix well. Pour all this onto the flour whilst the mixer is on for 5 minutes to allow the gluten to evolve the flour. Add salt, and leave standing for a further 12 minutes. Remove from bowl onto a floured table, knead until it is a smooth dough. Place back into the bowl and cover with cling film for a further 30 minutes Whilst the dough is fermenting the vegetables can be prepared and turned. Knead dough again and allow to ferment for a further 30 minutes. Boil the turned vegetables until just crisp refresh them in ice-cold water and keep them to one side out of the water until needed. Return to the bread dough and knead for a third time. Add suet and chopped parsley making sure it is well worked into the dough. Pinch off a small piece of dough roll into a ball between your palms and place onto buttered paper. Repeat this process - This should make approximately 15-20 balls. Cover with cling film and allow to prove for a few minutes more. When ready steam for about 3 minutes remove and place on a plate. Remove stew from the oven, spoon out the rabbit and place in a separate dish cover with cling film and keep warm. Pass the sauce through muslin and reduce it (if necessary to the required consistency). Throw away mirepoix. Add the rabbit, newly cooked vegetables and dumplings to the sauce. Serve in a deep dish and garnish with coriander sprigs.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (3041g) | ||
| Recipe Makes: 1 servings | ||
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| Calories: 2256 | ||
| Calories from Fat: 581 (26%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 64.5g | 86 % | |
| Saturated Fat 34.7g | 174 % | |
| Monounsaturated Fat 18.4g | ||
| Polyunsanturated Fat 6g | ||
| Cholesterol 99.8mg | 31 % | |
| Sodium 7098.9mg | 245 % | |
| Potassium 8458.9mg | 223 % | |
| Total Carbohydrate 368.7g | 108 % | |
| Dietary Fiber 55.5g | 222 % | |
| Sugars, other 313.2g | ||
| Protein 73g | 104 % | |
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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: 2256
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