Braised Rabbit, Drop Dumplings and Glazed Carrots

Ingredients

• 2 cup all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 4 tbsp unsalted butter (cold and cubed)
• 0.75 cup buttermilk (cold)
• 1 tbsp fresh parsley (finely chopped)

Instructions

1. 1

   In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.

2. 2

   Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

3. 3

   Pour in the cold buttermilk and add the chopped parsley. Stir with a fork just until a soft, sticky dough forms. Be careful not to overmix.

4. 4

   Drop heaping tablespoonfuls of the dough onto the surface of a gently simmering stew or soup, leaving about an inch of space between them. Cover the pot with a tight-fitting lid. Simmer for 10-12 minutes without lifting the lid. The trapped steam is essential for cooking them properly. The dumplings are done when they are puffed and a toothpick inserted into the center of one comes out clean.

Ingredients

• 1.5 lb Carrots (Peeled and sliced into 1/4-inch thick rounds)
• 4 tbsp Unsalted Butter
• 0.25 cup Light Brown Sugar (Packed)
• 2 tbsp Orange Juice (Freshly squeezed is best)
• 0.5 tsp Salt
• 0.25 tsp Black Pepper (Freshly ground)
• 2 tbsp Fresh Parsley (Finely chopped, for garnish)

Instructions

1. 1

   Cook the Carrots

   • Place the sliced carrots in a medium saucepan and add enough cold water to cover them by about 1 inch.
   • Bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for 5-7 minutes, or until the carrots are tender-crisp (easily pierced with a fork but still have a slight bite).
   • Drain the carrots thoroughly in a colander and set aside.
2. 2

   Prepare the Glaze

   • While the carrots are cooking, melt the unsalted butter in a large skillet or pan over medium heat.
   • Once melted, stir in the packed light brown sugar, orange juice, salt, and freshly ground black pepper.
3. 3

   Thicken the Glaze

   • Continue to cook the glaze, stirring constantly with a whisk or spatula, for about 2-3 minutes.
   • The sugar should completely dissolve, and the glaze will begin to bubble and thicken slightly.
4. 4

   Glaze the Carrots

   • Add the drained carrots to the skillet with the hot glaze.
   • Gently toss and stir to coat all the carrot slices evenly.
   • Continue to cook for another 3-5 minutes, stirring occasionally, until the glaze has thickened further and clings beautifully to the carrots.
5. 5

   Garnish and Serve

   • Remove the skillet from the heat.
   • Sprinkle the chopped fresh parsley over the carrots and give them one final toss.
   • Serve immediately while warm.