More Rabbit (Dumplings)

This recipe was taken from “Food Facts from the Kitchen Front” a book of Wartime Recipes and Hints. The book had a foreward by Lord Woolton, the Minister of Food.

Rabbit Dumplings
Rabbit Dumplings

Ingredients:
2-3 fleshy joints cooked rabbit
Also the broth in which they were cooked
Scraps of bacon if possible
8 oz self raising flour
2 oz chopped suet
water to mix
Method:
Remove the meat from the joint and chop finely.
Sieve the flour into a basin, add a pinch of salt and the finely chopped suet, the the prepared meat with finely chopped bacon if available.Mix with a little water to make a stiff pasteand form into small dumplings with floured fingers. Boil these in the broth in which the rabbit was cooked, keeping the lid on the pan. Serve broth and dumplings together.

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Rabbit Stew

During World War II with rationing in effect, prime meat products such as beef weren’t always readily available whereas rabbit was off-ration and was *ahem* fair game for cooks. In light of the times, one advertisement in Gourmet magazine quipped: “Although it isn’t our usual habit / This year we’re eating the Easter Rabbit.”

Rabbit Stew
Rabbit Stew

 

 

 

 

 

 

 

Ingredients:

  • 1 whole rabbit, cut into joints. Frozen rabbit is nowadays available in most supermarkets.
  • 1 tbsp vinegar
  • 1oz flour
  • salt & pepper
  • 1-2oz dripping
  • 2 bacon rashers, de-rinded & chopped (if available)
  • 2 medium onions, sliced
  • 3 medium carrots, sliced
  • 1 pint (600ml) water or stock
  • 1 cooking apple
  • fresh herbs (as available)

Method:

Put the rabbit to soak in cold water with the vinegar for 30 minutes
Remove and dry well. Omit this section if using prepared rabbit.
Mix the flour with the salt and pepper and coat the rabbit joints
Heat the dripping and add the bacon rinds. Then add the rabbit joints and cook steadily for about 10 minutes or until golden brown in colour and remove from the pan.
Add the bacon, onions and carrots and cook for 5 minutes then return the rabbit to the pan. Add the water or stock and the grated apple and stir as the liquid comes to the  boil and thickens slightly. Add the herbs and bring to the boil and simmer for 30 minutes. Quickly put dish into a very slow oven for 4-5 hours.
Serve with seasonal vegetables.

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