Rabbit Stew with Dumplings (Québec)

A delicious hearty stew that holds many childhood memories.

Dumplings:
3 cups self-rising flour
14 Tbsp. unsalted butter
1 bunch fresh tarragon, finely chopped
sea salt
black pepper, freshly ground
milk
nutmeg

Stew:
2 rabbits, jointed and each cut into 10 pieces
flour
olive oil
3 Tbsp. butter
10 slices of bacon, finely sliced
2 sprigs fresh rosemary
9 oz shiitake or oyster mushrooms, cleaned and torn into large pieces
1 large handful of baby onions, peeled
2-12 oz bottles dark beer
1½ pints chicken stock

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 casserole dish about 12" in diameter with a bit of olive oil and the 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 Tbsp. of flour then pour in the chicken stock and beer. Cover and simmer for half an hour.

Preheat the oven to 375°F (190°C).

Place the dumplings on top of the stew, about half an inch apart. Drizzle them with olive oil and bake for 45 minutes.

Makes 4-6 servings.