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Recipe and photo by Jenny Nguyen-Wheatley
Servings: 8
Prep Time: 20 minutes
Cooking Time: 2 hours and 30 minutes
Ingredients:
Rabbit Stock
– 2 carrots, halved
– 2 ribs of celery, halved
– 1 bunch of thyme
– 1 onion, halved
– Cooking oil
– 2 pounds of whole rabbit
– About 8 cups of water
Stew and Dumplings
– 1 small onion, chopped
– 2 carrots, chopped
– 2 ribs of celery, chopped
– Cooking oil
– 1 bay leaf
– 4 sprigs of fresh thyme
– Half sprig of fresh rosemary
– ¼ teaspoon of dried sage (or 1 large fresh leaf minced)
– 4 cloves of garlic, minced
– ¼ cup of flour
– 2 tablespoons of butter
– ¾ cup of chardonnay
– 6 cups of rabbit stock
– Lawry’s Seasoned Salt, to taste
– Freshly cracked pepper
– ¼ cup of heavy cream
– 1 can Pillsbury Grands! Southern Homestyle Buttermilk Biscuits
– Freshly chopped flat-leaf parsley
Directions
1. To make rabbit stock, heat 1 tablespoon of oil in a stock pot over medium heat. Add halved carrots, celery, onion and thyme. Brown onion on both sides, and then add the rabbit to the pot and submerge with water, about 8 cups. Bring to a low boil, then back down to a simmer and cover. Simmer for 1 hour or until rabbit meat becomes tender.
2. Remove rabbit meat from the bones. Return bones to the pot and simmer for an additional hour, covered. Refrigerate the meat until ready to use. Strain the stock and discard solids. Keep stock warm.
3. In a pot over medium heat, sweat chopped onion, celery, carrots, bay leaf, thyme, rosemary and sage in 1 tablespoon of oil until onion becomes translucent, about 5-7 minutes. Add garlic and sauté for 30 seconds. Add butter and flour, and cook for 2-3 minutes, stirring constantly.
4. Stir in wine and let it simmer and reduce by half, scraping the bottom of the pan with a wooden spoon. Gradually stir in hot rabbit stock, stirring as you go, breaking up any lumps. Bring to a simmer and return rabbit meat to the pot. Season to taste with seasoned salt.
5. Cut biscuits into quarters or halves. Drop each piece one-by-one into the simmering soup. Cover and simmer for 25 minutes or until biscuits are cooked through; do not uncover the pot during this time to keep as much steam built up possible. Stir in heavy cream and season again to taste with salt and pepper. Garnish soup and dumplings with parsley.
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