edible communities

Rabbit and Kale Stew with Drop Dumplings

By | October 01, 2013

Ingredients

Stew
  • 1 rabbit (about 3–4 lbs or 1.5 to 2kg dressed), jointed
  • 1 Tbsp (15mL) salt
  • 2 stalks celery, chopped
  • 2 bay leaves
  • 1 large onion, whole
  • 1 large onion, chopped
  • 5 carrots, chopped
  • 1/4 cup (60mL) butter
  • 1/4 cup (60mL) flour
  • 1/2 tsp (3mL) salt
  • 1 tsp (5mL) Worcestershire sauce
  • 1 bunch kale, chopped
Dumplings
  • 1 cup (250mL) flour
  • 1/4 tsp (1mL) salt
  • 2 tsp (10mL) baking powder
  • 1/4 tsp (1mL) dried or 1 tsp (5mL) fresh green leafy herb such as sage or rosemary
  • 2 Tbsp (30mL) melted butter
  • 1/2 cup (120mL) buttermilk

Instructions

To Prepare the Stew:

Put rabbit, salt, celery, bay leaves, and whole onion in a large stew pot, and fill with water to barely cover. Simmer until meat falls off the bone (about 1.5 hours). Remove from heat, allow to cool slightly, and strain solid ingredients from stock. Set aside 2 cups of stock. Let the meat cool, then remove all bones. Compost remaining solids. Add meat back to stock, along with chopped onion and carrots. Simmer another 15 minutes while making a roux.

Make a roux to thicken the sauce by melting the butter and flour in a saucepan on medium heat, then stirring in the 2 cups of stock set aside, 1/2 tsp salt, and Worcestershire sauce, simmering for 2–3 minutes, and adding to stew pot. Add kale and dumplings for last 15 minutes, following directions below.

To Prepare the Dumplings:

Mix dry ingredients in a bowl. Fold in butter and buttermilk with a minimum of mixing. Let sit 5 minutes. Use a spoon to drop dumplings directly into the stew pot. Put the lid on the pot and simmer for exactly 15 minutes. Do not peek!

 

Editor's note: I realize that some readers might find this story troubling, because in this country we think of rabbits as pets more than food. We decided to publish it only after considerable thought, and my reasons for running the story echo the writer's own for raising rabbits. For omnivores, rabbits can be an ethical, low-footprint source of meat. However, caring for any animal is a responsibility not to be taken lightly. Urban rabbits are not for everyone. If you'd like the rabbit without the farm, try hillsfoods.com or sebastianandco.ca

 

Ingredients

Stew
  • 1 rabbit (about 3–4 lbs or 1.5 to 2kg dressed), jointed
  • 1 Tbsp (15mL) salt
  • 2 stalks celery, chopped
  • 2 bay leaves
  • 1 large onion, whole
  • 1 large onion, chopped
  • 5 carrots, chopped
  • 1/4 cup (60mL) butter
  • 1/4 cup (60mL) flour
  • 1/2 tsp (3mL) salt
  • 1 tsp (5mL) Worcestershire sauce
  • 1 bunch kale, chopped
Dumplings
  • 1 cup (250mL) flour
  • 1/4 tsp (1mL) salt
  • 2 tsp (10mL) baking powder
  • 1/4 tsp (1mL) dried or 1 tsp (5mL) fresh green leafy herb such as sage or rosemary
  • 2 Tbsp (30mL) melted butter
  • 1/2 cup (120mL) buttermilk
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60