 Chef John Schumacher The Game Gourmet; Internationally known Executive Chef |
Ingredients:
5 c. water
2 rabbits, cut into 6 pieces
2 c. celery pieces, cut into 1″ pieces
1/4 c. chicken base
4 c. potatoes, 1″ cubes
2 c. onions, 1″ cubes
2 c. sliced carrots, 1/4″ slices
1 tsp. dry thyme
2 c. frozen peas, thawed
2 c. halved mushrooms
1/2 c. all-purpose flour
1/2 tsp. freshly ground black pepper
baking powder dumplings (see recipe)
Serves 8
In a Dutch oven, place water, rabbits, celery and chicken base. Cover and cook over medium heat for 1 hour. Skim off the fat. If you wish, you can remove the meat from the bones. Add potatoes, onions, carrots and thyme. Cover and cook for 45 minutes.
In a bowl, place peas, mushrooms, flour and black pepper. Toss to combine, leaving no flour lumps. Add to stew and gently mix. Cook for 20 minutes.
Make dumplings. Place in stew. Cover and cook for 10 minutes or until dumplings are tender.
HINTS:
- You can use chicken stock in place of the water and chicken base, if you wish.
- This is a great camp recipe. If you are using it for camping, you must set yourself up well at home by precutting the vegetables. Place the vegetables and dry ingredients in bags.