Skip to main content

Rabbit and Dumplings Recipe

A comforting soup recipe featuring lean rabbit meat, vegetables, and thick dumplings in a homemade stock

Rabbit and Dumplings Recipe
Garnish this Rabbit and Dumplings Recipe with freshly chopped flat-leaf parsley. (Jenny Nguyen-Wheatley photo)
Print Recipe

Chicken and dumplings is a favorite comfort food, and rabbit makes a great substitute. Light and lean, rabbit meat resembles chicken in many ways. This recipe was every bit as tasty as the original classic.

If you have a favorite dumpling recipe, use it to your heart’s content. But to save some time, since this recipe does require making your own rabbit stock, I used Pillsbury Grands! biscuits instead and they worked perfectly.

Serves: 8
Prep time: 20 minutes
Cook time: 2 hours and 30 minutes

Ingredients:


  • 2 pounds of rabbit
  • 6 cups rabbit stock (ingredients and directions for stock below)
  • 1 small onion, chopped
  • 2 ribs celery, chopped
  • 2 carrots, chopped
  • Cooking oil
  • 1 bay leaf
  • 4 sprigs fresh thyme
  • Half sprig fresh rosemary
  • ¼ teaspoon dried sage (or 1 fresh leaf minced)
  • 4 cloves garlic, minced
  • ¼ cup flour
  • 2 tablespoons butter
  • ¾ cup chardonnay
  • Seasoned salt, to taste
  • Freshly cracked pepper
  • ¼ cup heavy cream
  • 1 can Pillsbury Grands! Southern Homestyle Buttermilk Biscuits
  • Freshly chopped flat-leaf parsley

Rabbit Stock:


  • Cooking oil
  • 2 carrots, halved
  • 2 ribs of celery, halved
  • 1 onion, halved
  • 1 bunch of thyme
  • 8 cups water

Directions:

  1. To make rabbit stock, heat 1 tablespoon of oil in a stock pot over medium heat. Add halved carrots, celery, onion and thyme. Brown onion on both sides, then add rabbit to the pot and submerge with water, about 8 cups. Bring to a low boil, then back down to a simmer and cover. Simmer for 1 hour. Remove rabbit from the pot and remove meat from the bones. Return the bones to the pot and simmer for an additional hour. Refrigerate the rabbit meat until ready to use. Strain the stock and discard solids. Keep stock warm.
  2. Rabbit and Dumplings Recipe
    Simmer homemade rabbit stock for 1 hour. (Jenny Nguyen-Wheatley photo)

  3. In a separate pot over medium heat, sweat chopped onion, celery, carrots, bay leaf, thyme, rosemary and sage in 1 tablespoon of oil until onion becomes translucent, about 5-7 minutes. Add garlic and sauté for 30 seconds. Add butter and flour, and cook for 2-3 minutes, stirring constantly.
  4. Rabbit and Dumplings Recipe
    Cook the vegetables and herbs for about 5-7 minutes. (Jenny Nguyen-Wheatley photo)

  5. Add wine and let it simmer and reduce by half, scraping the bottom of the pan with a wooden spoon. Gradually stir in hot rabbit stock, stirring as you go. Bring to a simmer and add the rabbit meat to the pot. Season to taste with seasoned salt.
  6. Rabbit and Dumplings Recipe
    Once the stock has begun to simmer, add rabbit meat to the pot. (Jenny Nguyen-Wheatley photo)

  7. Cut biscuits into quarters or halves. Drop each piece one-by-one into the simmering soup. Cover and simmer for 25 minutes or until biscuits are cooked through; do not uncover the pot during this time to prevent steam from escaping.
  8. Rabbit and Dumplings Recipe
    Use store-bought refrigerated biscuits or make your own homemade dumplings for this rabbit recipe. (Jenny Nguyen-Wheatley photo)

  9. Stir in heavy cream and season again to taste with salt and pepper. Garnish rabbit soup and dumplings with parsley.

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Recommended Articles

See More Recommendations

Popular Videos

Stuffed Elk Backstrap Recipe

Stuffed Elk Backstrap Recipe

Take your venison loin to a whole new level with this delicious reverse-seared stuffed elk backstrap. Smoking the backstrap on a Camp Chef Woodwind pellet grill first, then finishing it on a blazing-hot skillet or flattop, creates a perfectly cooked, medium-rare steak with a crispy, seared exterior. The filling of diced mushrooms and creamy Boursin cheese adds a whole new level of amazing flavors to an otherwise classic smoked venison loin.

New for 2021: Browning X-Bolt Pro McMillan & Recoil Hawg

New for 2021: Browning X-Bolt Pro McMillan & Recoil Hawg

Browning's X-Bolt Pro family has grown in 2021 with the addition of the Pro McMillan. An innovative muzzle break — the Recoil Hawg — also joins the line.

New for 2021: Browning Maxus II Shotgun, Wicked Blend Shotshells

New for 2021: Browning Maxus II Shotgun, Wicked Blend Shotshells

Waterfowlers should take notice at the new products from Browning.

New for 2021: Nosler M48 Mountain Carbon Rifle New Chamberings, Stock Updates

New for 2021: Nosler M48 Mountain Carbon Rifle New Chamberings, Stock Updates

Regardless of which caliber or color scheme option you choose, these M48 Carbon Rifles are the perfect way to get into a hard-hitting, affordable, lightweight, accurate, and high precision rifle from Nosler.

See More Popular Videos

Trending Articles

Mossberg's accurate Patriot Predator is the most affordable way to harness the power of the 6.5 PRC.Mossberg Patriot Predator 6.5 PRC: Rifle Review Guns

Mossberg Patriot Predator 6.5 PRC: Rifle Review

Brad Fitzpatrick - June 26, 2020

Mossberg's accurate Patriot Predator is the most affordable way to harness the power of the...

Technology is taking deer hunters, and their gear, into the future. The Best New Deer Hunting Technology Accessories

The Best New Deer Hunting Technology

Jeff Johnston - May 15, 2020

Technology is taking deer hunters, and their gear, into the future.

Here's how to toughen up the weakest link in your shooting system.How to Mount a Rifle Scope for Maximum Accuracy Optics

How to Mount a Rifle Scope for Maximum Accuracy

Joseph von Benedikt

Here's how to toughen up the weakest link in your shooting system.

Perfection takes practice, a little skill and the understanding that not all steaks are created equal. How to Properly Grill Venison Steak Recipes

How to Properly Grill Venison Steak

Hank Shaw

Perfection takes practice, a little skill and the understanding that not all steaks are...

See More Trending Articles

More Recipes

A Dutch oven over an open fire is the perfect way to cook this hearty bean dish.Dutch Oven Venison & Apple BBQ Camp Beans Recipe Recipes

Dutch Oven Venison & Apple BBQ Camp Beans Recipe

Michael Pendley

A Dutch oven over an open fire is the perfect way to cook this hearty bean dish.

To amp up your gameday goods and add some wild game to the mix, check out this recipe for venison sausage rolls.Venison Sausage Rolls Recipe Recipes

Venison Sausage Rolls Recipe

David Draper - December 10, 2020

To amp up your gameday goods and add some wild game to the mix, check out this recipe for...

If you don't have a sous vide machine or immersion circulator, you can make this Butter Poached Pheasant Breasts Recipe using a pot of hot water on the stovetop.Sous Vide Recipe: Butter Poached Pheasant Breasts Recipes

Sous Vide Recipe: Butter Poached Pheasant Breasts

David Draper

If you don't have a sous vide machine or immersion circulator, you can make this Butter...

 A good camp cook will have several on hand.Cast-Iron Dutch Oven: A Camp Essential Survival

Cast-Iron Dutch Oven: A Camp Essential

Michael Pendley

A good camp cook will have several on hand.

See More Recipes

Magazine Cover

GET THE MAGAZINE Subscribe & Save.

Digital Now Included!

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE Arrow

Buy Digital Single Issues

Don't miss an issue.
Buy single digital issue for your phone or tablet.

Buy Single Digital Issue on the Petersen's Hunting App

Other Magazines

Special Interest Magazines

See All Special Interest Magazines

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Phone Icon

Get Digital Access.

All Petersen's Hunting subscribers now have digital access to their magazine content. This means you have the option to read your magazine on most popular phones and tablets.

To get started, click the link below to visit mymagnow.com and learn how to access your digital magazine.

Get Digital Access

Not a Subscriber?
Subscribe Now