After a decade of having red beans and rice for my birthday dinner every year, I decided to go full on native this year with Rabbit and Dumplings. So why not start with a nice marinade?
Marinade for Rabbit
Wine (I have loads of Apple Wine)
1 teaspoon Sea Salt
Black Peppercorns
You only need enough wine to cover the bunny. Marinate for at least an hour, preferably overnight, and then simmer the rabbit for about forty five minutes. Add water to the marinade for the simmering. Let the cooked rabbit cool, and then make the dumplings.
Dumplings
These are rolled dumplings, not the drop kind.
2 cups Flour
1 teaspoon Baking Powder
3 tablespoons Butter
2 Eggs
A little Milk
Mix these as with any dough. Keep plenty of flour handy, as they do tend to get very sticky. Roll out thin, cut into small rectangles, and cook in the rabbit cooking broth, along with:
2 cups Chicken Stock
1 Onion, chopped and cooked in Butter
Dumplings take some time to cook, so shred up the rabbit meat, and have a glass (or two) of wine. You’ll know when the dumplings are done, as they will no longer taste like raw dumplings. Finally, add the shredded rabbit meat, and heat through thoroughly.
Go to work the next day, and tell your co-workers that you ate pink-nosed bunny for your birthday, and see how they react.
Southern Fusion Cooking 