Rabbit Stew With Dumplings
- 1 rabbit
- water (to cover rabbit)
- salt and pepper to taste
- 1 tsp. Bell's seasoning
- 1 tsp. Gravy Master
- 5 stalks chopped celery
- 4 large carrots, chopped
- 1 large onion, chopped
- 1/2 c. flour
- 2 c. Bisquick
- 3/4 c. milk
- Place rabbit in 8-quart pot.
- Add water.
- Cover pot and bring to a boil.
- Turn down heat and simmer for 1 hour.
- Remove 1/2 cup of broth to a glass jar and place in freezer.
- Remove rabbit. Cool.
- Strip meat from bones and return meat to pot.
- Bring to boil; lower heat and let simmer to pot.
- Bring to boil; lower heat and let simmer for 1/2 hour, stirring occasionally.
- Remove liquid from freezer.
- Add 1/2 cup flour to jar.
- Cover.
- Shake well.
- Add to pot.
- Return to boil.
- Add dumpling mix.
- Return to simmer and cook for 10 minutes.
- Cover and cook an additional 10 minutes. Serves 6 to 8.
- Preparation Time: 2 hours.
rabbit, water, salt, bells seasoning, gravy master, celery, carrots, onion, flour, bisquick, milk
Taken from www.cookbooks.com/Recipe-Details.aspx?id=664737 (may not work)