Rabbit and Dumplings

  • Recipe courtesy chef Donald Link at Cochon, in New Orleans
  • Show: Giada's Weekend Getaways
  • Episode: New Orleans
Total Time:
2 hr 30 min
Prep:
1 hr
Inactive Prep:
--
Cook:
1 hr 30 min
Yield:
8 to 10 servings
Level:
Difficult

Ingredients

FOR THE RABBIT:
  • 2 whole rabbits
  • 1/2 gallon mirepoix (2 parts onion, 1 part carrots and 1 part celery)
  • 2 cups white wine
  • 3/4 gallon chicken stock
  • 2 cups large dice carrots
  • 2 cups large dice celery root
  • 2 cups large dice celery
  • 2 cups large dice turnips
  • 2 cups large dice onion
  • 3/4 stick butter, divided
  • 2 tablespoons freshly chopped rosemary leaves
  • 2 tablespoons freshly chopped thyme leaves
  • 2 tablespoons freshly chopped sage leaves
  • 2 tablespoons chopped garlic
  • 2 cups white wine
  • 1/2 cup all-purpose flour
  • Salt and freshly ground black pepper
  • Hot sauce
  • Worcestershire sauce
  • Dried thyme
    FOR THE DUMPLINGS:
    • 1 cup all-purpose flour
    • Salt and freshly ground black pepper
    • Pinch ground cayenne
    • Pinch ground nutmeg
    • Pinch rubbed sage
    • 1 tablespoon baking powder
    • 1 tablespoon melted butter
    • 2 eggs