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
Salt and pepper to taste
For the dumplings:
110g Self raising flour
Generous Mixed Herbs
Posted by: Daniel Twigg