Rabbit Stew With Morels, Scallions And Dumplings - cooking recipe

Ingredients

1 oz dried morels
1 None oven-ready rabbit (about 3 1/3 lbs), cut into 8 pieces
2 tbsp butter
2 slices bacon, diced
1 medium onion, peeled and finely chopped
1/2 cup white wine
1/2 cup chicken stock
1 bunch scallions, sliced
3/4 cup heavy cream
4 tbsp lemon juice
1 tsp cornstarch
3 None eggs
1 pinch grated nutmeg
2 1/2 cups all-purpose flour

Preparation

Soak the morels in 1 cup of water for 2-3 hours.
Season the rabbit to taste. Heat the butter in a dutch oven and fry the bacon and onions until the onions are translucent. Fry the rabbit pieces, turning as necessary until they're golden brown all over. Add the wine and chicken stock, covered and simmer over medium heat for 20 mins.
Drain the morels add them to the rabbit stew, along with the cream. Simmer for another 20 minutes.
Add the scallions and stir well. Bring to a boil, stir in the cornstarch and lemon juice and season to taste.
For the dumplings: whisk the eggs with 1/2 cup of water, a pinch of salt and the nutmeg. Stir in the flour using a hand mixer. Knead the dough until it is smooth and tiny blisters appear just below the surface. On a floured surface, roll the dough into small noodles and drop them directly into boiling salt water. Cook for 3-4 mins. Drain and serve the dumplings with the rabbit stew.