Best 2 Jamie Olivers Rabbit Stew With Dumplings Recipes
Jamie Oliver's rabbit stew with dumplings is a classic dish that is both hearty and comforting. The stew is made with tender rabbit meat, vegetables, and a rich, flavorful broth. The dumplings add a light and fluffy texture to the dish. This recipe is perfect for a cold winter day or a special occasion.
Here are our top 2 tried and tested recipes!
JAMIE OLIVER'S RABBIT STEW WITH DUMPLINGS
Taken from here - http://www.seriouseats.com/recipes/2008/02/cook-the-book-rabbit-stew-with-dumplings.html Highlighting one of Jamie Oliver's favorite recipes from Cook with Jamie. It's a dish he playfully calls Tender-as-You-Like Rabbit Stew with the Best Dumplings Ever. Though rabbit is not as common a meat as it once was, Oliver urges you to give it a shot. And if you find you don't like it, you can always sub in chicken instead. The dumplings, he says, make this recipe and can be used in any stew. *times are estimates*
Provided by Satyne
Categories Stew
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- To make the dumplings, rub together the flour, butter, and tarragon with a dash of salt and pepper. Stir in enough milk to give you an unsticky, stiff dough. Knead together, then roll into a large snake. Cut into 18 equal sized pieces and roll into balls. Place on a sheet, and sprinkle nutmeg over the top. Move the tray to the fridge.
- Heat a deep, ovenproof dish about a foot in diameter with a bit of olive oil and the knob of butter in the bottom, over medium-high heat. Coat the rabbit pieces in flour and shake off any excess. Put half the rabbit pieces in the pot and cook about 5 minutes until golden all over. Take those pieces out and cook the other pieces. Once they're all cooked, add the first pieces back, as well as a big pinch of salt and pepper and the bacon. Cook until the bacon has crisped. Add the rosemary, mushrooms and onions and fry another ten minutes.
- Mix in a tablespoon of flour then pour in the chicken stock and beer. Cover and simmer for half an hour.
- Preheat the oven to 375 degrees.
- Place the dumplings on top of the stew, about half an inch apart. Drizzle them with olive oil and bake for 45 minutes.
JAMIE OLIVER - BEEF AND GUINNESS STEW WITH DUMPLINGS
There really is nothing like a rich, meaty stew with fluffy dumplings to bring you comfort on a cold winter's day. The cooking time is long, but is absolutely worth it!!
Provided by Chesska
Categories Meat
Time 2h45m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Pre-heat the oven to 350°F.
- In a large dutch oven, heat some olive oil over medium heat. Toss the meat cubes with the 1 ½ tbsp of flour, and then in batches, brown them until seared. Remove to plate as you go.
- Add more oil if you need to, then add the celery, onion, and garlic. Cook and stir until the vegetables are soft. Add the thyme and season with salt and pepper. Stir in the mushrooms, bay leaves, broth, tomato paste, and Guinness; bring to a boil, then cover and put into the oven.
- Let the stew bubble away in the oven for two hours. Mean while, make the dumplings.
- In a bowl, stir together flour, baking powder, a pinch of nutmeg, salt, and pepper. Cut in your bits of butter with a pastry cutter, and then stir in the cheese. Add milk, stirring until you get a wet dough. You may need more or less, use your judgment.
- Spoon out portions of the dough about the size of a ping pong ball, roll them with your hands, and place on a cookie sheet. Put them in the fridge to chill while the stew cooks.
- When the stew is finished, plop the dumplings in one at a time, pushing them under the juices, and then put a lid back on and allow them to cook for another 30 minutes.
Tips:
- Choose a high-quality rabbit carcass with a healthy appearance and no signs of illness or injury.
- When cutting the rabbit, remove as much fat and sinew as possible to ensure a lean and tender stew.
- Brown the rabbit pieces over medium heat in a large pot or Dutch oven. This will help to develop flavor and color.
- Use a variety of vegetables to add flavor and texture to the stew. Jamie Oliver's recipe includes carrots, celery, leeks, and onions.
- Use a good-quality white wine to deglaze the pan after browning the rabbit. This will help to add extra flavor to the stew.
- Add enough liquid to cover the rabbit pieces in the pot. You can use chicken broth, vegetable broth, or even water.
- Bring the stew to a boil, then reduce the heat and simmer for at least 1 hour, or until the rabbit meat is tender and falling off the bone.
- Season the stew with salt and pepper to taste.
- Make the dumplings while the stew is simmering. Jamie Oliver's recipe uses a simple combination of flour, butter, and milk.
- Drop the dumplings into the stew and cook for 10-12 minutes, or until they are cooked through.
- Serve the stew hot, garnished with fresh herbs such as parsley or rosemary.
Conclusion:
Jamie Oliver's rabbit stew with dumplings is a delicious and hearty dish that is perfect for a cold winter day. The stew is made with tender rabbit meat, a variety of vegetables, and a flavorful white wine sauce. The dumplings are light and fluffy, and they add a nice contrast to the stew. This dish is sure to please everyone at the table.
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