Braised Rabbit with Herbed Dumplings | James Beard Foundation

Name: Braised Rabbit with Herbed Dumplings | James Beard Foundation
Total time: 90 min
Ingredients: 2 whole rabbits, cut into pieces; Salt; pepper; Olive oil as needed; 1 large carrot, peeled and chopped; 2 stalks celery, thickly sliced; 1 small fennel bulb, fronds removed and sliced; 1 garlic clove, or 1 bulb of green garlic, sliced; 1 lemon, quartered and seeds removed; 1 small sprig thyme; 4 to 5 cups chicken stock; 1 cup white wine; 3/4 cups water; 3 tablespoons unsalted butter; 1 cup unbleached all-purpose flour; 3 eggs; 1 tablespoon Dijon mustard; 1 tablespoon grated Parmesan cheese; 1 teaspoon chopped chervil; 1 teaspoon finely sliced chives; 1 teaspoon lemon zest; 1 teaspoon chopped parsley; 1 teaspoon finely sliced tarragon; 3 tablespoons butter; Assorted fresh vegetables, such as 1 bunch baby carrots, peeled and blanched;; 1 cup peas, blanched; 1 cup chopped asparagus, blanched; Chopped herbs (such as parsley, celery leaves, chervil, tarragon, or chives) to garnish

www.jamesbeard.org

We love this dish of luscious dumplings and succulent rabbit for its flexibile use of spring vegetables. Use whatever looks best at the farmers’ market, or whatever you happen to have on hand.

View full recipe on www.jamesbeard.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesbeard.org.

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Ingredients

2 whole rabbits, cut into pieces
Salt
pepper
Olive oil as needed
1 large carrot, peeled and chopped
2 stalks celery, thickly sliced
1 small fennel bulb, fronds removed and sliced
1 garlic clove, or 1 bulb of green garlic, sliced
1 lemon, quartered and seeds removed
1 small sprig thyme
4 to 5 cups chicken stock
1 cup white wine
3/4 cups water
3 tablespoons unsalted butter
1 cup unbleached all-purpose flour
3 eggs
1 tablespoon Dijon mustard
1 tablespoon grated Parmesan cheese
1 teaspoon chopped chervil
1 teaspoon finely sliced chives
1 teaspoon lemon zest
1 teaspoon chopped parsley
1 teaspoon finely sliced tarragon
3 tablespoons butter
Assorted fresh vegetables, such as 1 bunch baby carrots, peeled and blanched;
1 cup peas, blanched
1 cup chopped asparagus, blanched
Chopped herbs (such as parsley, celery leaves, chervil, tarragon, or chives) to garnish