Jenn Homa marries tender cottontail and buttery drop dumplings in this rustic feast. Featuring deep aromatics, browned rabbit, and a creamy broth, this recipe proves that wild game cooking is about savoring the process and celebrating every meal earned outdoors.
“After a successful hunt, my favorite thing to make with rabbit is this one-pot rabbit and dumplings recipe.”
Jenn Homa, onX Hunt Ambassador
- 2-3 cottontail rabbits, skinned and each cut into 2 saddle pieces and 4 bone-in quarters
- 4 tablespoons unsalted butter, divided
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 1 yellow onion, chopped
- 2 medium carrots, cut into ¼ inch rounds
- 2 large celery stalks, chopped
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried sage
- 1 tablespoon minced garlic
- ¼ cup all-purpose flour
- 6 cups low-sodium chicken broth
- 2 teaspoons better than Bullion chicken base
- 1 cup heavy cream
- 1 tablespoon chopped fresh parsley, to garnish (optional)
- 1½ cups flour
- 1 tablespoon baking powder
- 1 pinch salt
- ¾ cup buttermilk
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2 tablespoons unsalted butter, melted
- Cut each rabbit into 6 serving pieces, leaving the bones in. Pat the pieces dry, then season all over with salt and black pepper.
- Add 2 tablespoons of butter to a large pot over medium-high heat. Brown the rabbit pieces on both sides in batches. Set aside.
- In the same pot, add the remaining 2 tablespoons of butter. Add in onions and cook until translucent.
- Once the onions are translucent, add carrots and celery. Sauté until they begin to soften, then add in garlic and herbs. Mix well for 30 seconds to one minute.
- Sprinkle flour over top and stir well to combine.
- Add the browned rabbit pieces back in. Pour in chicken broth and bullion base. Increase the heat to high until the pot just starts to boil. Then, reduce to low to maintain a gentle simmer. Partially cover and cook for about 3 hours or until the rabbit is fork-tender.
- Once the rabbit is tender, remove the rabbit pieces from the pot and shred using two forks.
- Add heavy cream and shredded rabbit and cook for about 10 minutes, uncovered. Taste and add any salt and pepper if desired.
- While the heavy cream is cooking, prepare the dumplings by whisking the flour, baking powder, and salt in a large bowl. Then whisk in buttermilk and melted butter. Mix until combined, and the dough holds together. Drop 8 heaping spoonfuls into the pot. Cover and simmer until the dumplings are cooked through, about 12 minutes.
FAQs
The saddle is the meatiest part of a rabbit, located along the back between the front and hind legs. It’s made up of two tenderloin-like loins that are mild and delicate in flavor. Rabbit saddles are similar to chicken breast in texture but with a richer, slightly sweet taste.
Rabbit meat is simply called rabbit—there’s no special culinary term like “beef” for cattle or “pork” for pigs. It’s classified as a type of game meat and is prized for being lean, high in protein, and mild in flavor. Rabbit meat readily takes the place of chicken in stews, pies, and braises.
It depends on who you ask. In the culinary world, rabbit is a white meat due to its light color, low fat content, and mild flavor profile. In some nutritional corners, rabbit is considered a red meat (since it comes from a mammal).