Meals that can be made in one pot are simply awesome, save on washing up and keeps all the wonderful cooking juices in the dish. It also generally means a warm, comforting dish with a good sauce or gravy, perfect for these cold darks nights. So here is my entry for this weeks recipe shed; Rabbit Stew. The dumplings are a Jamie Oliver recipe and much better than those suet based ones. Feel free to add whatever veg you have to hand.
Ingredients (serves 4-6)2 whole rabbits jointed (you can get the butcher to do this for you) 10 -15 small/baby onions Large handful of chestnut mushrooms 1 leek Couple of carrots A can of Guinness or John Smiths Chicken stock Fresh Rosemary
For the dumplings;400g self raising flour 200g butter Fresh (or dried) Tarragon
- Heat some oil in a large saucepan that can go in the oven, flour the pieces of rabbit and brown them on all sides. Once browned remove from the pan and put to one side.
- Peel the veg, leave the onions and mushrooms whole and chop the carrots and leeks into large chunks. Add all the veg to the pan along with the fresh rosemary and gently fry until the veg starts to soften.
- Add the rabbit back to the pan, season with salt and pepper and add a scoop of flour. Mix it all together and then tip in the beer along with enough stock to cover the meat. Cover and simmer for 30-40 minutes
- While that is simmering make up the dumplings. Rub the flour, butter and tarragon together, then add enough milk to bind into a dough. Separate into 10-12 equal sized balls and place on a plate. Grate some nutmeg over the top and put into the fridge.
- Once the meat has simmered take the lid off and arrange the dumplings on top, they should cover most of the surface, drizzle with a little olive oil. Place into an over preheated to 190 degrees with the lid off for 45 minutes. The dumplings should expand and cover the surface as they cook.
- Remove from the oven and serve, we had ours on it’s own but you can serve some green veg with it if you want.