Stewed Rabbit and Dumplings

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            FOOD FUNNY
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Thanks to "AukScribe" for sharing this true food funny with us:

My grandson and I went to McDonald's one evening to get food
to take home. He ordered one of his favorite meals, and I ordered
the Chicken Caesar Salad. At the pick-up window we were asked,
"What kind of dressing do you want on the salad?"

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            TODAY'S RECIPE
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Native American would have used wild rabbit or hare, or even
possum or raccoon to make this stew, but you might prefer to
substitute store-bought rabbit or chicken.

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.
Received on Thu Jan 19 04:09:26 2006