Dinner

Rabbit stockpot with herb dumplings is for Dinner.

Rabbit stockpot with herb dumplings takes 20 minutes to prepare.

Rabbit stockpot with herb dumplings takes 360 minutes to cook.

Rabbit stockpot with herb dumplings makes 6 servings.

The ingredients for Rabbit stockpot with herb dumplings are:

6 rabbit fillets
1 large leek, sliced
1 large carrot, peeled and sliced
1 stick of celery, sliced
1 large onion, sliced
100g cubed pancetta, or 100g chopped bacon.
about 6-8 large closed cup mushrooms, cut onto 4,
1 glass of white wine,
2 chicken stock cubes,
2 bay leaves,
pepper to taste,
1 level tablespoon cornflour

-For the dumplings -

8 ounces of self raising flour,
4 ounces of margerine (not 40% fat)
1 teaspoon mixed dried herbs
2 large pinches salt and pepper to taste.

Here is how you make Rabbit stockpot with herb dumplings:

This makes 4-6 hearty servings and is great with crusty bread.dust your rabbit with a little seasoned flour and brown in a pan with the olive oil, turning regularly until all sides are golden, set aside.brown your bacon/pancetta in the pan until crisp, drain off any excess fat and tip in your slow cooker pot or a large stock pot pan. Add to the pot, leeks, carrots, onion, mushrooms and celery.Stir in the stock (made up to 1 litre with hot water) and the wine combined with 1 level tablespoon of cornflour. Add the rabbit fillets and the bayleaves, and cover. Cook on a low setting for around 6 hours (if using a stew pot on the cooker, reduce the time by 3-4 hours)For the dumplings - Briskly mix the flour and margerine until the mixture resembles a rough breadcrumb consistency. add 2 large pinches of salt and pepper to taste, then add the mixed herbs. Add some cold water, a few drops at a time and stir in with a fork or knife so as not to over work the mixture. When the mix has the texture of a firm-ish dough, stop adding water and mixxing as if the mixture is over worked the dumplings won't rise. With floured hands, gently shape enough dumplings for 2 each and place in the top of the cooking pot around 1 hour before the end of cooking time. Spoon a little of the gravy over each dumpling and replace the lid. Serve with crusty bread.Number of Servings: 6Recipe submitted by SparkPeople user ANGETRACE.

The nutritional information for Rabbit stockpot with herb dumplings is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 583.1

• Total Fat: 27.6 g
• Cholesterol: 219.1 mg
• Sodium: 958.8 mg
• Total Carbs: 15.0 g
• Dietary Fiber: 1.7 g
• Protein: 62.4 g