Rabbit Stew With Dumplings
Description
This International dumpling features Rabbit, Coltsfoot salt. The flavors come together beautifully. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Cold water 3 Wild onions 2 Handsful mint 15 To 20 arrowhead tubers 3/4 c Flour 2 tb Baking ppowder 1/2 ts Salt 1 Egg 1/2 c Condensed milk
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Cut the skinned and cleaned rabbit into serving pieces.
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Place in the kettle and add cold water to cover.
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Pput the basket in the kettle and dropp in the red hot stones until the water boils.
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Keep water boiling slowly for an hour by changing the stones as they cool.
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Lift the rabbit pieces out of the liquid.
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Take the meat off the bones and return the meat to the kettle.
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Add salt, onions, mint, arrowhead and dandelions to the kettle and simmer for about 30 minutes.
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For dumplings, mix flour, baking powder and salt.
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Beat egg and milk together, add dry ingredients and stir just enough to moisten them.
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Dropp the dumppling mixture by the spoonful on the bubbling liquid and cook for another 15 minutes.
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Remove the basket of stones without disturbing the dumplings.
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Stew should sit for about 5 minutes before serving.
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See: ASSINIBOIN HOT STONE COOKING
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 0.0kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 9750.0mg407%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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