Rabbit Casserole with Dumplings

rabbit casserole with dumplings

Rabbit Casserole with Dumplings

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Country families were always glad to get their hands on a fresh rabbit to help stretch the week's food. and rabbit still makes a cheap meal, served in a well-flavoured casserole with plenty of vegetables. Dumplings are an East Anglian favourite - to be called a 'Norfolk dumpling' just means you are delightfully plump!
Servings: 4
Calories: 393


  • 4 oz streaky bacon rashers rinded and chopped
  • 4 rabbit portions
  • 4 celery sticks chopped
  • 2 leeks trimmed, sliced and washed
  • 1 bay leaf
  • 8 oz carrots sliced
  • 2 tbsp plain wholemeal flour
  • 1 pint chicken stock
  • salt and pepper
  • 3 oz self-raising flour
  • 1 1/2 oz shredded beef suet
  • 1 tbsp snipped fresh chives


  • Fry the bacon in a flameproof casserole until the fat runs. Add the rabbit and fry gently until browned. Add the celery, leeks, bay leaf and carrots and mix well. Sprinkle in the wholemeal flour and stir well. Cook for 1 minute, then remove from the heat and gradually add the stock. Bring to the boil, stirring continuously. Season to taste.
  • Cover and bake at 170°C (325°F) mark 3 for about 1 1/2 hours or until the rabbit is tender.
  • To make the dumplings, mix the self-raising flour, suet, chives and salt and pepper together. Add enough cold water to make a soft dough.
  • Twenty to twenty-five minutes before the end of the cooking time, shape the dough into 12 balls and place on top of the casserole. Cover again and bake until the dumplings are well risen and cooked through. Serve immediately with runner beans.
Calories: 393 kcal
Carbohydrates: 34 g
Protein: 11 g
Fat: 23g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 30 mg
Sodium: 410 mg
Potassium: 494 mg
Fiber: 3 g
Sugar: 6 g
Vitamin A: 10281 IU
Vitamin C: 9 mg
Calcium: 57 mg
Iron: 2 mg
Cuisine British
Ingredients Game, Rabbit and Hare
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