Perfect Rabbit Stew and Dumplings

    2 hours 30 min

    This is one hearty stew that is perfect for the cold winter nights. If rabbit doesn't take your fancy, the recipe will also work with beef stewing steak.

    66 people made this

    Serves: 6 

    • For the Dumplings
    • 400g self-raising flour
    • 200g butter
    • 1 bunch chives, finely chopped
    • salt and pepper to taste
    • milk as needed
    • For the Stew
    • 2 rabbits, jointed
    • plain flour as needed
    • olive oil
    • butter
    • salt and pepper to taste
    • 10 rashers bacon, prosciutto or smoked ham
    • 2 sprigs fresh rosemary
    • 350g mushrooms
    • 1 onion, quartered
    • 750ml dark ale
    • 750ml chicken stock

    Prep:30min  ›  Cook:2hr  ›  Ready in:2hr30min 

    1. Heat an oven-safe pot on the hob with a little olive oil and a knob of butter.
    2. Meanwhile, dredge rabbit pieces with flour, shake off any excess.
    3. Once the pot is hot, sear rabbit in batches until golden on all sides. When all the rabbit is seared, return to the pot with bacon. Cook until the bacon starts to colour, 5 minutes.
    4. Add rosemary, mushrooms, onion, dark ale and chicken stock. Cover with a lid, let simmer for 30 minutes. Preheat oven to 180 C / Gas 4.
    5. Meanwhile make dumplings. Rub butter into flour until the mixture resembles fine breadcrumbs. Mix in chives, salt and pepper. Add just enough milk to form a dough. Knead until smooth, about 2 minutes.
    6. Separate the dumpling dough into 18 equal portions. Roll into small balls. Chill until needed.
    7. Once the 30 minutes is up, take the stew off the hob and drop dumplings into the pot. Drizzle with olive oil and bake in preheated oven for 45 minutes.

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    Reviews in English (6)


    Really good, meat was very tender. Didn't have any fresh rosemary so used dried.  -  23 Mar 2011


    made this with beef as I couldn't get rabbit, whole family loved it! Dumplings easy to make and came out perfect  -  15 Jan 2015


    Yes it was tweaked only slightly though by replacing the 'normal' gluten based ingredients with gluten free ingredients as it's vitally important to me as a coeliac to be completely gluten free and my husband and children are gluten free by choice to make life and meals easier for me my husband actually cooked this recipe tonight for our dinner and we all thoroughly enjoyed it and we will definitely be making this again  -  04 Sep 2016