Braised Rabbit with Bacon-Sage Dumplings

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 rabbits, 2 1/2- to 3-pounds each
• Salt and black pepper
• Flour
• 3 tablespoons vegetable shortening
• 4 slices thick-sliced bacon, sliced into lardoons
• 1 small onion, coarsely chopped
• 2 stalks celery, coarsely chopped
• 1 small carrot, sliced into 1-inch rounds
• 2 cloves garlic, smashed
• 1 cup dry white wine
• 1/2 bunch fresh sage
• 1/2 bunch fresh thyme
• 6 cups chicken stock
• 2 cups flour
• 1/2 teaspoon baking powder
• 1/4 cup chopped fresh sage
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 5 tablespoons chilled rendered bacon fat
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 2 parsnips, medium dice
• 1 poblano, finely chopped *
• 2 carrots, medium dice
• 2 stalks celery, finely chopped
• 5 cloves of garlic, minced
• 1 tablespoon dried oregano
• 5 bay leaves
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/3 cup vegetable oil
• 3 tablespoons whole-grain mustard
• 1/2 cup dry white wine

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →