Rabbit and Dumplings
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, feel free to use it. But to save some time, since this recipe does require making your own rabbit stock, I used Pillsbury Grands! biscuits instead and they worked beautifully. Leftovers also kept well for up to a week in the refrigerator. Reheat over the stove or microwave. If necessary, add chicken stock, milk and/or cream to thin out the soup.
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