1 rabbit, cut up
2 tablespoons butter or margarine
1 clove garlic, crushed
1 cup minced onions
1/2 cup minced celery
1/2 cup minced carrots
1 (14 1/2-ounce) can chicken broth
1/2 cup white wine
1 small bay leaf
1 1/2 teaspoons baking powder
1/2 cup milk
1 teaspoon fresh thyme
Sprinkle rabbit pieces with salt and pepper to taste. Dredge in flour. Melt butter with 2 tablespoons oil in Dutch oven and saute rabbit until brown.
Remove rabbit. Add garlic, onions, celery and carrots to pan and saute until tender.
Stir in chicken broth and wine. Add rabbit and bay leaf. Bring to boil, then cover, reduce heat and simmer until rabbit is tender, about 30 minutes.
Mix together 1 1/2 cups flour and baking powder. Combine eggs, milk, 1/4 cup oil and thyme. Stir into flour mixture to form sticky dough. Drop dough by tablespoons onto rabbit and boiling liquid.
Cover and simmer 15 minutes (do not remove cover). Uncover and sprinkle parsley over dumplings. Makes 4 servings.
Note: Dumplings will absorb liquid as they cook. If additional gravy is desired, remove dumplings to warm platter and keep warm. Combine 1 1/2 teaspoons flour with 1 cup water or chicken broth and add to Dutch oven. Bring mixture back to boil, reduce heat and cook about 5 minutes. Return dumplings to pan and heat briefly before serving.Copyright © 2015, Los Angeles Times