White Rabbit Fricassee with Carrot Dumplings

3 1/2 lbs. rabbit, cut into serving pieces
3 T. flour
1/3 cup cold water
1 medium onion, sliced
2 ribs celery, chopped
3 cloves garlic, minced
1 T. salt
1/2 tsp. thyme
1/2 tsp. cracked pepper

CARROT DUMPLINGS
1 cup flour
2 tsp. baking powder
1/2 tsp. salt
3 T. shortening
1/2 cup milk
1/4 cup shredded carrot
1 tsp. dried parsley

Mix flour into water and set aside. Place onion, celery, garlic, salt, thyme and pepper in large Dutch oven and cover with cold water. Bring to a boil, cover and simmer for 21/2 to 3 hours or until rabbit is tender. Remove rabbit and cool enough to bone. Add flour mixture to broth and stir over medium heat until lightly thickened. Add rabbit meat and bring to a boil.

To make dumplings: Sift flour, baking powder and salt; cut in shortening. Add milk, carrot and parsley and mix to form dough. Drop into simmering broth in 6 to 8 mounds. Cover and simmer for 15 minutes without lifting lid.

Andi Flanagan
Seward, AK

From-Celebrating Wild Game: Members’ Special Recipes