Rabbit Stew with Dumplings

Rabbit Stew with Dumplings

Here in Spain, rabbit is eaten far more often that back in old Blighty: from the traditional paella to conejo al ajillo. If you don’t want to eat rabbit you can use chicken – but it’s better with bunny.

Serves 4

about 300g deboned rabbit thighs 
Olive Oil
1 onion, chopped
3 carrots, 1 inch pieces
3 parsnips, 1inch pieces
25g butter
2 tbsp plain flour
500 ml cider
175 ml cream
1 tbsp grain mustard

200g self-raising flour
120g cold butter
1 tbsp grain mustard


Brown the rabbit pieces in hot oil and remove to one side. Add the chopped onion, carrot and parsnip to the pan. gently cook for 5 minutes before stirring in the butter, followed by the 2 tablespoons of flour. Cook the mixture for 3 minutes then stir in the cider. Now add the browned rabbit pieces along with the cream and the wholegrain mustard. Put the lid on and place it into a preheated oven for 40 minutes at 160ºC.


For the dumplings: in a mixing bowl, measure out the self-raising flour and the butter. Use your fingers and mix to create a fine crumb. Mix the tablespoon of wholegrain mustard with 3 tablespoons of water before stirring into the mix. Add a little more water, if necessary, to bring the dough together to a slightly sticky/ spiky ball. Divide the dough into about 10 dumplings – it’s always good to have leftovers. 


Leave a Reply

Your email address will not be published. Required fields are marked *

Post comment