Old English Rabbit Stew with Herb Dumplings

Posted: December 10, 2015

Place the rabbit joints in a large saucepan with the onion, apple and bacon. Add the stock or water and cider and simmer for half and hour. Thicken with flour mixed with a little water if required.

Make the dumplings by mixing the flour, suet and herbs with water to form a kneadable dough. Cut into pieces and round them to make small balls. Place these on top of the stew.

Cook for a further half hour or so. Serve with delicious creamy mashed potato.


  • 1 Wild rabbit, jointed

  • 2 Medium onions finely chopped

  • 1 Sliced cooking apple

  • 225g Coarsely chopped streaky bacon

  • 425ml Sheppy’s Dry Draught or Goldfinch cider

  • 425ml Stock or water

  • 110g Coarsely chopped prunes

  • Nutmeg

  • Bayleaf

  • Salt and pepper to taste

  • For the dumplings:

  • 110g Self raising flour

  • 50g Suet

  • Generous Mixed Herbs

  • Water

Posted by: Daniel Twigg