Rabbit recipes!

Rabbit Stew with Dumplings

1 Rabbit - cut in serving pieces
1 1/2 teaspoons (7ml) salt
1 1/2 cups (360 ml) diced potatoes
1 cup (240ml) diced carrots
1 medium onion, chopped
1 tablespoon (15 ml) fresh or dried parsley
1 teaspoon (5ml) salt
1/4 teaspoon (1 ml) pepper
3 tablespons (45 ml) flour
3/4 cup (180ml) cold water
Put rabbit into a pan large enough to hold pieces without crowding. Add salt and enough cold water to cover the rabbit. Cover pan, bring to a boil, then reduce heat and cook over low heat about one hour, or until meat is tender.
Strain the broth and set aside. With a sharp knife, cut the rabbit meat from the bones and return the meat to the broth. Add diced vegetables and seasonings and simmer over low heat until vegetables are tender. Mix flour and cold water into a paste and add to the stew, stirring constantly to prevent lumping. Make dumplings, add to pan and cook as directed below.

Dumplings.
3/4 cup (180 ml) flour
2 teaspoons (10 ml) baking powder
1/2 teaspoon (2 ml) salt
1 egg, slightly beaten
1/3 cup (80 ml) milk
Sift dry ingredients together, add beaten egg and milk, stirring just enough to moisten all. Drop by spoonfuls on top of finished, hot stew, spacing the dumpling so they will not run together during cooking. Place heavy lid on to and cook for 15 minutes without lifting lid. Serves eight.
Northern Cookbook (adapted for Cooking Alaskan by Alaskans)

We once had two pet rabbits. Mauno and Coivisto , named after some dictator somewhere. (also had two cats: Mubarak and Husni, but that's another story). We ate them for New Year's Eve supper. I didn't know until the next day, when I couldn't find them... sniff. but they were soooo tasty!