Rabbit Corn Chowder with Herbed Dumplings

Rabbit Corn Chowder with Herbed Dumplings

By Sportman's Table Chef Published: July 26, 2013

• Yield: 6 Servings
• Prep: 30 mins
• Cook: 2 hrs 0 min
• Ready In: 5 hrs 0 min

In addition to the listed ingredients, these are the ingredients you will need for the dumplings. 3 Tablespoons of butter, softened 3 …

Ingredients

• 1 medium rabbit
• 1 onion diced cut in half, with skin on
• 1 carrot unpeeled
• 1 stalk celery with leaves on
• 1 onion, chopped
• 1 carrot, sliced
• 1 package frozen corn
• 1 can creamed corn
• 1 can evaporated milk
• salt to taste
• pepper to taste
• 1/2 tbs. rosemary
• 1/2 tbs. thyme
• 1/2 tbs. parsely
• 1/2 tbs. marjoram

Instructions

1. Sprinkle rabbit with a meat tenderizer and roast for about 40 min. at 350 degrees. Remove from oven to stove top. Cover rabbit with water. Add halved onion, carrot with skin, celery with leaves, bay leaf and some rosemary. Simmer for 1 hour. Remove rabbit and strain stock. Disgard vegetables. Place stock in soup pot. Remove meat from bones of rabbit, dice and add to stock. In a sauce pan, heat 1 tbs. of olive oil and saute chopped onion, sliced carrots, and sliced celery. Cook for 5 min. and add to soup pot. Add corn to soup pot and bring to a simmer. Gradually add milk. For Dumplings: Beat 3 tbs. of butter until soft, add 3 eggs. Stir in flour 2 tbs. at a time. Add salt and herbs. Bring soup to a simmer, drop dumplings by small spoonfulls each into soup. Simmer gently for 5 min.
   

• Course: Soup
• Skill Level: Moderate