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15 g
1
4
1 kg
25 g
225 g
225 g
275 ml
275 ml
15 ml
100 g
Dumplings :
100 g
10 ml
2.5 ml
50 g
5 ml
4 tablespoons |
margarine
large onion, sliced
stalks celery, sliced
rabbit pieces
whole meal flour
carrots, sliced
very small potatoes, scrubbed
dry cider
white stock
whole grain mustard
mushrooms, sliced
whole meal flour
baking powder
salt
margarine
mixed dried herbs
milk |
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Method :
Heat the margarine in a large pan
and fry the onion over moderate heat for about 3 minutes without
browning. Add the celery and fry for 2
minutes. Toss the rabbit in flour seasoned
with salt and pepper and add to the pan. Fry for 5 minutes, turning
frequently so that the meat browns evenly. Add the carrots, cider stock and
mustard and bring to the boil. Taste and season with salt and
pepper if necessary. Cover and simmer gently for 11/2
hours. Meanwhile make the dumplings. Mix together the flour, baking
powder and salt and rub in the margarine until the mixture resembles
fine bread crumbs. Add the herbs and just enough milk
to make a soft dough. Roll the dough between your hands
to shape into 8 balls. Add to the pan with the mushrooms
and potatoes. Cover again and simmer for 15-20
minutes, until the dumplings are light and risen. Serving Suggestion :
Root vegetables are the traditional
accompaniment to a poacher's stew of this kind - parsnips, turnips,
swedes, carrots, either served separately or mixed. If serving a medley
of vegetables, make them more interesting by preparing them in different
shapes - sliced, diced, short, stubby matchsticks, and so on. Garnish
with chopped mint.
Serves 4
Per Serving :
520 calories, 22 g fat, 7 g fiber.
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