Stew n' Cornmeal Dumplin's
At least 3lbs. of cut up Rabbit (marinade for a
couple of hours in Buttermilk and a few drops of Tabasco)
8oz. pkg. of fresh Mushrooms (slice)
4 fresh Carrots (shave and slice)
1 can or frozen pkg. of small Sweet Peas (petite
pois) *if canned, strain out liquid
4 ribs of Celery (dice)
1 medium Yellow Onion (dice)
1 medium Bell Pepper (dice)
3 toes of fresh Garlic (dice)
1/4 cup fresh chopped Parsley
4 cups Chicken Stock or canned Broth is fine
1 cup White Wine
Flour, Olive Oil, Salt, Black Pepper, Red Pepper,
Creole Seasoning, Worcestershire
***Dumplins*** 1 cup Flour, 1 cup Cornmeal, 1
beaten Egg, 1 tbsp. Baking Powder, 1 tbsp. Sugar, 1 cup Chicken
Stock or can of Broth, 3 tbsp. melted Butter, dash of Salt
Begin heating a shallow amount of
olive oil in a large iron pot. Dredge your marinated rabbit in
flour (seasoned with a little Creole seasoning). Brown each
piece for a few minutes and place on a plate with paper towels to
drain off the oil.
In the drippings and brown "yum
yums", sauté' the onion, bell pepper, celery, garlic and
parsley. If needed, add a little more oil and season with a little
salt and black pepper. Add the wine and stir. Stir-in the peas,
mushrooms, carrots and add the chicken stock. Season with just a
dash or two of salt, pepper, Creole season and Worcestershire.
Add the rabbit to the pot, cover and
simmer for at least 1 1/2 - 2 hours. Taste to see if you may need
a little more seasoning.
Make your dumplins, now, in a large
bowl. Fold-in all your ingredients and gradually, from beginning
to the end, fold-in the stock to a get a good "dumpling"
consistency (not too thick, not too thin).
Your pot should be at a slow boil.
Form the dumplins with a tablespoon. Add dumplins, one at a time
and baste while you add them (don't stir). If needed, it's ok to
add a little more stock or seasoned water to help the dumplins
swim around. Finish cooking until your dumplins are done.
Would be nice to garnish each serving
with a little fresh diced green onion and parsley. A meal in
one pot. Not sure you need anything else to go with it except
maybe some good ole cobbler or bread pudding to chase it down
***You can make this same dish
by substituting fryer parts. If you
really wanted to go "country", use squirrel.