Post by blackcrowheart on Oct 17, 2006 14:33:41 GMT -5
Rabbit Stew with Dumplings
Categories: Native, Rabbit, Game, Stews, Dairy
Yield: 4 Recipe
1 Rabbit
2 ts Coltsfoot salt
Cold water
3 Wild onions
2 Handfuls mint
15 To 20 arrowhead tubers
3/4 c Flour
2 tb Baking powder
1/2 ts Salt
1 Egg
1/2 c Condensed milk
Cut the skinned and cleaned rabbit into serving pieces. Place in the
kettle and add cold water to cover. Put the basket in the kettle and
drop in the red hot stones until the water boils. Keep water boiling
slowly for an hour by changing the stones as they cool.
Lift the rabbit pieces out of the liquid. Take the meat off the bones
and return the meat to the kettle. Add salt, onions, mint, arrowhead
and dandelions to the kettle and simmer for about 30 minutes.
For dumplings, mix flour, baking powder and salt. Beat egg and milk
together, add dry ingredients and stir just enough to moisten them.
Drop the dumpling mixture by the spoonful on the bubbling liquid and
cook for another 15 minutes. Remove the basket of stones without
disturbing the dumplings. Stew should sit for about 5 minutes before
serving.
See: ASSINIBOIN HOT STONE COOKING
Source: "Indian Cookin'", compiled by Herb Walker, 1977
Categories: Native, Rabbit, Game, Stews, Dairy
Yield: 4 Recipe
1 Rabbit
2 ts Coltsfoot salt
Cold water
3 Wild onions
2 Handfuls mint
15 To 20 arrowhead tubers
3/4 c Flour
2 tb Baking powder
1/2 ts Salt
1 Egg
1/2 c Condensed milk
Cut the skinned and cleaned rabbit into serving pieces. Place in the
kettle and add cold water to cover. Put the basket in the kettle and
drop in the red hot stones until the water boils. Keep water boiling
slowly for an hour by changing the stones as they cool.
Lift the rabbit pieces out of the liquid. Take the meat off the bones
and return the meat to the kettle. Add salt, onions, mint, arrowhead
and dandelions to the kettle and simmer for about 30 minutes.
For dumplings, mix flour, baking powder and salt. Beat egg and milk
together, add dry ingredients and stir just enough to moisten them.
Drop the dumpling mixture by the spoonful on the bubbling liquid and
cook for another 15 minutes. Remove the basket of stones without
disturbing the dumplings. Stew should sit for about 5 minutes before
serving.
See: ASSINIBOIN HOT STONE COOKING
Source: "Indian Cookin'", compiled by Herb Walker, 1977