* Exported from MasterCook *

RABBIT STEW WITH DUMPLINGS

Recipe By :
Serving Size : 4 Preparation Time :2:30
Categories : 5-10G Low Carb Meat Beef-Veal-Others-Game


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lg rabbit
1/4 cup soy flour
1/2 tsp dry mustard
50 g butter -- 2 1/2oz
1/2 lg brown onion -- finely chopped
1 stick celery -- thinly sliced
1/2 lg carrot
peeled and thinly sliced
1 cup dry apple cider
1 cup water
1/2 tsp ground mace
ground black pepper
salt to taste
1 bay leaf
- Dumplings-
1 tbsp soft butter
1 egg
1 egg yolk
1/2 cup heavy cream
1 pinch nutmeg

Dumplings: Spray top of double boiler with cooking spray. Rub pan with butter Place eggs, cream, salt and nutmeg in small bowl and beat together with fork. Pour egg mixture into top of double boiler. Cook over hot ( but not boiling) water for 45 mins. or until firm and set. Turn out onto waxed paper to cool. When 'dumpling' has cooled, slice into cubes. Chill for later use.

Stew: Preheat oven to moderate 350°F-180°C
Brush a 6-cup capacity heatproof dish with melted butter or oil. Cut each rabbit into eight pieces. Combine flour and mustard on a sheet of greaseproof paper. Toss rabbit in mixture; shake off excess. Reserve the remaining flour and mustard mixture.
Melt butter in frying pan. Add rabbit, cook over medium heat on all sides until brown. Place in prepared dish. Add onion, celery and carrot to
pan; cook until onion softens. Remove from heat and scatter over rabbit. Sprinkle reserved flour over pan and cook until brown. Pour over cider and stir until the mixture comes to the boil and thickens. Season with mace, pepper and salt. Add bay leaf. Pour sauce over rabbit and vegetables. Bake, covered, for 1 hour.
Place dumplings on top of rabbit stew. Cook, covered, for a further 15 minutes. Serve sprinkled with additional chopped parsley.
Note: Rabbits need long, slow cooking, until the meat is literally falling from the bone, as they have a tendency to be tough.




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Per Serving (excluding unknown items): 439 Calories; 33g Fat (66.8% calories from fat); 28g Protein; 9g Carbohydrate; 1g Dietary Fiber; 238mg Cholesterol; 212mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 5 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipe


Nutr. Assoc. : 0 0 0 0 4288 0 0 0 2703 0 0 0 0 0 0 0 0 0 0 0

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