substance to the stew, but they also thicken the liquid. Just be
careful not to stir too much once you make the dumplings or
they’ll break up and create a muddy mess. Serve this with a bright
salad, some bread, and a light red wine.FOR THE STEW
1 rabbit, cut up into pieces (ask your butcher to do this)
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
Olive oil
1 large onion, chopped
3 fresh bay leaves or 1 dry
6 cloves garlic, chopped
½ cup dry white wine, plus a splash more
6 carrots, peeled and quartered*
1 (10-ounce) carton button or cremini mushrooms*,
quartered
6 cups chicken stock (plus more, if necessary, to cover)FOR THE DUMPLINGS
2 cups all-purpose flour
A pinch of kosher salt
3 eggs
¼ cup canola oil