Pat the rabbit dry with paper towels and season it well with salt
and pepper. Fill a pie plate with the flour and toss the rabbit
pieces until they’re coated.
In a Dutch oven, heat ¼ cup olive oil on high heat until hot.
Shake excess flour off the rabbit pieces and add them to the oil
without crowding the pan (you may need to do this in batches).
Allow them to sit and sizzle in the hot oil until thoroughly brown
on one side, about 5 minutes; then, with tongs, turn them and
brown thoroughly on the other side, another 5 minutes. When
they’re fully brown, use the tongs to lift them to a plate. Set aside.
In the same pan, add the onions and bay leaves. Season with a
little salt, and when the onions start to soften, add the garlic.
Continue to cook until the garlic is fragrant (a minute or so), then
add the ½ cup of wine. Allow that to reduce and then taste the
mixture for salt. Add the carrots and mushrooms with a pinch of
salt, continuing to cook until the carrots start to soften, 3 to 5
minutes. Return the rabbit to the pan along with another splash of
wine. Cover the rabbit and vegetables with chicken stock (you
want everything submerged). Bring to a boil, reduce to a simmer,
and cover partially.
Cook, stirring occasionally, for 1 hour and 30 minutes, or until
the rabbit meat is falling off the bone. Occasionally taste the liquid
and adjust for seasoning, but don’t be too aggressive too early on:
as it reduces, the flavor will intensify.
While the rabbit is cooking, make the dumpling batter. Stir
together the flour, salt, eggs, and oil and then add a small trickle of