Stewed Rabbit and Dumplings
2-3 lbs (900-1350 g) rabbit or chicken parts
Cornmeal for dredging
1/4 cup (60 ml) corn oil
4 cups (1 L) water
4-6 small onions, peeled
4-6 carrots, coarsely chopped
12 dried juniper berries*
2 sprigs fresh dill
For the dumplings:
1 cup (125 ml) cornmeal
1/2 cup (125 ml) water
1 egg, beaten
* Available in the spice section of most supermarkets
Dust the rabbit parts lightly with cornmeal. Heat the corn oil in a
large heavy pot over high heat and fry the rabbit pieces until browned
on all sides. Add the water and simmer covered for 1 1/2 hours.
Add the remaining ingredients and simmer covered for 30 minutes.
Mix together the ingredients for the dumplings and drop by
tablespoonfuls into the simmering liquid. Cover and simmer for 15
minutes. Serves 4 to 6