As a lot of you know, the wife and I raise meat rabbits for personal use and some extra income.
This is one of our favorite recipes to use with some of our extra rabbits.
We actually only use a half a rabbit whenever it's just the two of us.
Put your rabbit or half rabbit in a pot and cover the meat with water (just like you would boil a chicken). The more water you put the more broth you will have.
Boil at a slow boil covered for about an hour or 90 minutes and then skim off the crap on top of the water.
After the meat starts falling off the bone, remove the meat and bones from the pot and thoroughly debone it and set aside. Throw the bones away.
Season the broth to taste with salt and pepper. Note: If You need more broth because too much has boiled away, add a container of chicken broth. If you have the right amount of broth but it tastes a little watery, just add chicken bouillon cubes.
Dumplings. This is my wife's grandmothers dumpling recipe.
2 cups flour
2 tablespoons oil
2 teaspoons baking powder
1/2 teaspoon salt
1 slightly beaten egg
3/4 cup water
Mix all dry ingredients (flour, baking powder, salt)
Mix in the oil.
Mix in the slightly beaten egg.
Mix in the water.
Bring your broth back to a rolling boil.
Drop your dumplings by teaspoon full into the broth. Let simmer for 15 minutes and then you can either add all the meat back to the pot or place a little in each serving and add the broth and dumplings on top. The meat will have a tendency to absorb a lot of broth so don't do this if you are low on broth or have a whole lot of meat.
You can garnish with parsley if you like.
Add more salt and pepper to taste.
Eat three or four bowls like me and then say you're never eating that much again.
Wait 3 months and repeat.
Sent from my SM-S906U using Tapatalk
This is one of our favorite recipes to use with some of our extra rabbits.
We actually only use a half a rabbit whenever it's just the two of us.
Put your rabbit or half rabbit in a pot and cover the meat with water (just like you would boil a chicken). The more water you put the more broth you will have.
Boil at a slow boil covered for about an hour or 90 minutes and then skim off the crap on top of the water.
After the meat starts falling off the bone, remove the meat and bones from the pot and thoroughly debone it and set aside. Throw the bones away.
Season the broth to taste with salt and pepper. Note: If You need more broth because too much has boiled away, add a container of chicken broth. If you have the right amount of broth but it tastes a little watery, just add chicken bouillon cubes.
Dumplings. This is my wife's grandmothers dumpling recipe.
2 cups flour
2 tablespoons oil
2 teaspoons baking powder
1/2 teaspoon salt
1 slightly beaten egg
3/4 cup water
Mix all dry ingredients (flour, baking powder, salt)
Mix in the oil.
Mix in the slightly beaten egg.
Mix in the water.
Bring your broth back to a rolling boil.
Drop your dumplings by teaspoon full into the broth. Let simmer for 15 minutes and then you can either add all the meat back to the pot or place a little in each serving and add the broth and dumplings on top. The meat will have a tendency to absorb a lot of broth so don't do this if you are low on broth or have a whole lot of meat.
You can garnish with parsley if you like.
Add more salt and pepper to taste.
Eat three or four bowls like me and then say you're never eating that much again.
Wait 3 months and repeat.
Sent from my SM-S906U using Tapatalk
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