Prep
Rabbits
are braised in chicken stock with mirepoix and whole grain mustard.
The rabbit meat is picked off the bone, and the liquid is thickened
with AP flour and reserved.
Dumpling
dough is made from cake flour, buttermilk, sage, and whole butter.
Pickup
Pulled
rabbit meat, cipollini onions, carrots, and jus are put in a large
cast iron, topped with three rounds of dough, and baked.
** cast iron/ underliner/ spoon
** cast iron/ underliner/ spoon
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