Rabbit and Dumplings | Burris Optics

Ingredients

• 2 wild rabbits, 3 squirrels or a wild turkey leg quarter
• 2 gallons water
• 1 onion, halved
• 4 cloves
• 1 bay leaf
• 4 oz. butter
• 6 medium carrots, sliced thickly
• 1 onion, diced
• 2 stalks celery, sliced thickly
• ¼ Cup flour
• 2C AP flour
• 1 tbsp Baking Powder
• ½ tsp salt
• 1 tbsp cold butter
• 2/3 Cup milk
• 1 egg, beaten
• 1 tsp each fresh chopped sage, thyme, rosemary and parsley
• Zest of one lemon