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Rabbit Stew With Dumplings Recipe
|Turnip||1 Medium, sliced|
|Salt pork||1⁄2 Pound|
|Onions||2 Large, cut up|
|Carrots||6 , quartered|
|Potatoes||6 , quartered|
|Dumplings||6 (Adjust Quantity As Needed)|
Serving size: Complete recipe
Calories 9284 Calories from Fat 2599
% Daily Value*
Total Fat 288 g442.4%
Saturated Fat 95.5 g477.6%
Trans Fat 0 g
Cholesterol 3501.7 mg
Sodium 6098.2 mg254.1%
Total Carbohydrates 637 g212.4%
Dietary Fiber 64.5 g258%
Sugars 72.8 g
Protein 989 g1978.4%
Vitamin A 1223.5% Vitamin C 549.7%
Calcium 94.9% Iron 840.4%
*Based on a 2000 Calorie diet
Next morning, dry them well and cut into serving pieces.
Dredge in flour, sprinkle with salt and pepper.
In the meantime, cube pork and fry in a skillet.
When pork is nicely browned, remove pieces to a stewpot, leaving fat in the skillet.
Put the pieces of rabbit in the hot fat until browned on both sides.
Remove to the stewpot with enough water to just cover.
Simmer for 1 1/2 hours, or until nearly tender.
Add vegetables and simmer until done.
Fifteen minutes before vegetables are tender, drop in the dumplings and cover tightly.