Slow-Cooked Rabbit Casserole with Herb Dumplings

Ingredients

- 1 whole rabbit, jointed

- 2 onions, chopped

- 2 carrots, sliced

- 2 celery stalks, chopped

- 2 cloves of garlic, minced

- 500ml chicken stock

- 2 tbsp tomato paste

- 1 tsp thyme

- 1 tsp rosemary

- Salt and pepper to taste

- 200g flour

- 100g butter

- 1 tbsp baking powder

- 1 tbsp mixed herbs

- 100ml milk

Instructions

Start by heating some oil in a large pan and browning the rabbit pieces on all sides. Once they are browned, remove them from the pan and set them aside. In the same pan, add the onions, carrots, celery, and garlic. Cook until the vegetables are soft and fragrant.

Next, return the rabbit pieces to the pan and add the chicken stock, tomato paste, thyme, rosemary, salt, and pepper. Bring the mixture to a boil and then transfer everything to a slow cooker. Cook on low for 5 hours, until the rabbit is tender and falling off the bone.

While the rabbit is cooking, it's time to make the herb dumplings. In a bowl, mix together the flour, butter, baking powder, mixed herbs, and a pinch of salt. Gradually stir in the milk until a dough forms. Roll the dough into small balls and place them on top of the casserole in the slow cooker. Cook for an additional hour until the dumplings are cooked through.