Rabbit stew with black pepper dumplings from Heritage by Sean Brock

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Notes about this recipe

  • meginyeg on March 02, 2022

    I was exhausted when I made this so I skipped the dumplings which probably would have helped make it more exciting. There was too much liquid and the roux didn't thicken it so I ended up with soup not stew. Flavour was ok but we won't make this again.

  • imaluckyducky on March 18, 2020

    4 stars. This recipe is a good base for something that can be downright glorious. Definitely more of a weekend dish. The directions are a bit muddled, and the seasoning seemed off. I ended up having to add more soy sauce and add some more herbage to make the broth pop. I'm familiar with how to make a roux, but the recommended amount of flour and butter didn't do diddly to thicken the amount of stock I ended up producing - something that could have been clarified perhaps by knowing how much water I was looking to add ("cover rabbit" can be a couple cups worth of difference depending if the rabbit is whole or not, and surface area of pot). The pepper dumplings truly MAKE this dish fantastic, and I heartily recommend amping up the amount of black pepper, or even throwing in some ground white peppercorns if you have them. I ended up making closer to 10 servings instead of the 6 per the recipe, so I will be freezing what I have minus the dumplings. 4yo and partner approved!

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