Hosss Rabbit n Dumplins

• 2 tablespoons olive or canola oil
• 6 hind legs of rabbit, or 6 whole chicken legs
• Salt and pepper
• 3 cups Chicken Stock (p. 206)
• Bouquet Garni (p. 145)
• 1 onion, quartered and pierced with 2 whole cloves
• 2 tablespoons olive oil or butter
• 2 medium turnips, peeled and diced
• 2 medium carrots, peeled, split lengthwise, and cut into 1/2-inch pieces
• 1 onion, diced
• 2 celery stalks, diced
• 1 garlic clove, minced
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon chopped fresh sage
• 4 tablespoons flour
• 1 cup milk
• 4 cups stock from cooking the rabbit
• Bouquet Garni (p. 145)
• Cooked rabbit meat
• Salt and pepper
• Dumplin dough
• 1 1/2 cups flour
• 1/2 cup cornmeal
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1 egg, beaten with a fork
• 2 tablespoons butter, melted
• 1/4 cup finely chopped onion
• 1/2 cup milk
• Black pepper

1. Heat the oil in a large skillet or Dutch oven over medium-high heat until hot but not smoking.
2. Season the rabbit well with salt and pepper and sear it in the hot pan, turning to brown on all sides.
3. For the best results, dont overcrowd the pan, and try not to fuss with the pieces until they have a chance to brown.
4. Pour off the excess oil and add the Chicken Stock, Bouquet Garni, and onion.
5. Add enough water to just cover the rabbit and bring it to a boil.
6. Cover the pan.
7. Reduce the heat and let it simmer, either on top of the stove or in a 350F oven, turning the meat once or twice, until rabbit is tender and coming away from the bone, about 40 minutes.
8. Remove the pan from the heat, cool, and strain the stock, reserving it.
9. You should have 4 cups; add additional Chicken Stock if necessary.
10. When the meat is cool enough to handle, pick it off the bones and set aside.
11. Discard the bones.
12. Preheat the oven to 400F.
13. Heat the olive oil in a large, heavy-bottomed ovenproof pot or Dutch oven over medium heat.
14. Add the turnips, carrots, onion, and celery and cook for about 7 minutes.
15. Add the garlic, thyme, and sage, then sprinkle in the flour and cook, stirring, for 23 minutes.
16. Whisk in the milk, add 1 cup of the stock, and bring to a boil.
17. Whisk in the remaining stock and add the Bouquet Garni.
18. Return the mixture to a boil, then reduce the heat.
19. Add the rabbit meat and a little salt and simmer gently, stirring from time to time, about 12 minutes, until the vegetables are tender when pierced with a paring knife.
20. Meanwhile, make the dumplin dough.
21. Remove the stew from the heat, taste and season as needed with salt and pepper.
22. Drop spoonfuls of dumplin dough onto the surface of the stew.
23. Place the pot in the oven and bake, uncovered, for 1215 minutes, until dumplins are golden brown.
24. Mix the flour, cornmeal, baking powder, and salt in a medium bowl.
25. Beat the egg, butter, onion, and milk together in a large bowl.
26. Stir the dry ingredients into the wet ingredients until a sticky batter forms.
27. Grind in a little black pepper.

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Taken from www.epicurious.com/recipes/food/views/hoss-s-rabbit-n-dumplin-s-383524 (may not work)