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Dave's Garden Cookbook: Horseshoe's Rabbit and Dumplings!

The 2001 Dave's Garden Cookbook

Horseshoe's Rabbit and Dumplings!

By Horseshoe

Category: Game meats

(Group #1)
One Rabbit (very important ingredient!)
Water or stock (see notes below)
half tsp dill
half tsp oregano
half tsp rosemary
half tsp thyme
garlic (at least one clove)

(Group #2)
Two onions
5-6 carrots
4 goodsized taters
4-5 stalks celery
half head broccoli (optional)
half head cauliflower (optional)

Dumplings...just use Bisquick, very tasty and easy.

In a large pot put in the rabbit and fill to about half with water or stock, add the rest of the Group #1 ingredients and gently heat covered for several hrs, till the meat is tender (and not "chewy") and can be easily picked off the bones. When it gets to this stage I like to let it sit with the heat turned off so the rabbit can absorb the flavors, often-times all afternoon (or if you let it sit overnite you should refridgerate it).

Chop up ingredients in Group #2 and add to pot with de-boned rabbit and cook untill the taters are nearly done. Check broth for seasoning and adjust to taste. When all is to your liking mix up the Bisquick dumplings and drop by spoonfuls on top of the stew and cook according to box directions (usually boil 10 minutes w/the lid off, then 10 more minutes w/the lid on).

Chow down! You'll need to have a big hunk of bread ready to do some serious sopping. (This stew is excellent over pumperknickel bread also!)

  Extra Notes  
Howdy Friends! I usually use home-raised rabbits (New Zealand Whites) however I've also cooked wild rabbits this same way. Please note...for an excellent flavored stock I've started using the Vegetarian Vegetable Bouillon Cubes (made by Knorr)...they offer so much good flavor and are not as overpowering as the Meat Bouillon cubes. You should definitely go that route! These can be added to the original cooking water AND/OR be used to make more broth if you've somehow run low. Enjoy!

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