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Jamie Oliver's rabbit with ragout and dumplings.

A very tasty and flavorful dish - tender meat, juicy vegetables and aromatic dumplings. You can use chicken instead of rabbit and add the dumplings to any stew.

rabbit with ragout and dumplings by Jamie Oliver

Constituents (for 3-4 servings):

  • rabbit - 1 piece
  • flour - 1 tbsp.
  • olive oil
  • butter - a piece
  • fatty smoked bacon - 5 slices
  • fresh rosemary - 1 sprig
  • fresh mushrooms (mushrooms, shitake) - 125 gr.
  • small onions (shallots) - 1 handful
  • dark beer - 1 can (330 ml)
  • chicken broth - 425 ml
  • salt, pepper - to taste

dumplings:

  • Self-rising flour (flour with leavening agent) - 200 g
    • .
  • butter - 100 gr.
  • fresh tarragon - half a bunch
  • milk
  • nutmeg
  • salt and pepper to taste

Preparation of rabbit with ragout and dumplings:

Prepare the dumplings. Rub together the flour, butter and finely chopped tarragon, add a big pinch of salt and pepper.

flour with butter and tarragon

Then, while stirring, pour in as much milk to make a non-sticky dough.

dumpling dough

Knead the dough well, sprinkling your hands with flour.
Roll the dough into a sausage and cut into 9 equal pieces. Form the pieces into balls, sprinkle with grated nutmeg on top, place on a tray and put in the fridge.

Allow to cool.

dumplings

Cut the rabbit into portioned pieces and coat in flour.
Heat some olive oil and butter in a large roasting pan and fry the rabbit pieces in several batches until browned on all sides.

Allow the rabbit to cook until browned on all sides.

pan-fried rabbit

pan fried rabbit

When the last portion is roasted, return the remaining pieces to the mold, add a big pinch of salt and pepper and the thinly sliced bacon. Cook everything for a couple more minutes, turning the meat over - the bacon should get crispy. Add the rosemary sprigs, sliced mushrooms and onions and fry for a further 10 minutes.

rabbit with mushrooms and onions

Add 1 tbsp of flour, pour in the beer and stock, cover and cook at a low boil for about 30 minutes.

rabbit with beer

Then place the dumplings on top about 1 cm apart.

dumpling stew

They'll serve as a sort of lid - they'll keep the stew from boiling over and drying out, while still being crispy on top and tender on the inside. Drizzle them with olive oil and put the stew in an oven preheated to 190 degrees for 45 minutes.

Allow them to bake for 45 minutes.

rabbit and dumpling stew

Enjoy!"

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