Name: Rabbit Stew with Spiced Dumplings
Yield: 4 Servings
Cuisine: Scottish
Ingredients: 2–3 whole cloves; Water to cover; 1 teaspoon freshly ground cinnamon; ¼ grated nutmeg (½ teaspoon ground); 8 tablespoons fresh breadcrumbs; 1 rabbit, jointed; 1 onion, chopped; Rabbit; 2 tablespoons oil; salt and pepper; Salt and pepper; 1 egg; 2 tablespoons melted butter; 1 teaspoon ground cumin; 2 tablespoons seasoned flour; 1 cooking apple, chopped; To coat: 4 tablespoons fresh breadcrumbs; 1 tablespoon oil

Preparation info

4
Servings

Difficulty
Medium

Appears in

Broths to Bannocks

By Catherine Brown

Published 1990

About

Ingredients

Rabbit
2 tablespoons oil
1 onion, chopped
1

Method

Browning the Rabbit

Heat the oil in a pan or flameproof casserole and sauté the onion till a dark brown. Coat the joints of rabbit in seasoned flour and sauté till lightly browned. Sprinkle over any leftover flour.