JAMIE OLIVER'S RABBIT STEW WITH DUMPLINGS

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.