MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Canadian Rabbit Stew
 Categories: Game, Vegetables, Herbs, Breads
      Yield: 3 Servings
 
      1 lg Whole rabbit
      1 qt Water
      2 tb Corn starch
      6    Carrots; sliced
      6 md Potatoes; diced
      1 c  Corn niblets
      1 c  Green peas
      1 c  Wax or green beans
      1 md Onion; chopped
      1 c  Diced celery
      1    Bay leaf
           Salt & pepper

MMMMM-------------------------DUMPLINGS------------------------------
      1 c  A-P flour
  1 1/2 ts Baking powder
    1/2 ts Salt
      2 tb Shortening or lard; chilled
    1/4 c  Milk; up to 1/2 c *
 
  * The less you use, the better the dumplings seem to hold together.
  
  Boil the rabbit in the water until its meat is tender, then remove
  it from the pot and bone it. Put the meat into a large kettle, add
  2 cups of the broth in which the rabbit was cooked, bring to a
  boil, and add a thickening sauce that you've made by stirring the
  corn starch into 1/4 cup of the remaining rabbit broth. Allow the
  kettle's contents to boil for another minute, then reduce the heat.
  Add all the remaining ingredients.
  
  DUMPLINGS: Sift the dry ingredients together into a bowl, then cut
  in the shortening with a pastry blender until the mixture resembles
  coarse meal. Add the milk all at once, stir lightly just until the
  dough holds together, and then drop rounded tablespoonfuls of the
  mixture on top of the gently bubbling stew. With the heat adjusted
  so that the liquid just simmers, let the dumplings cook - uncovered
  - for 10 minutes, then cover and let them cook 10 minutes longer,
  or until the steam has fluffed them up nicely.
  
  If you need to thicken the stew, do so after removing the dumplings.
  
  Serve homemade tomato relish and cranberry sauce on the side, to
  give your hearty meal just the proper finishing touch.
  
  Recipe by George Fournier and Robert C. Winans
  
  RECIPE FROM: https://www.motherearthnews.com
  
  Uncle Dirty Dave's Archives
 
MMMMM