Rabbit Stew with Raisin Dumplings and Allspice

A very peasant food - meat stew with vegetables - with the help of very non-standard dumplings, turns into a rather festive dish for a large company. Buy the freshest allspice for him - his taste is no less important here than the taste of a rabbit. Although rabbits generally don't have too much taste ...

Ingredients

• 2 small, prepared rabbits
• 8 small young potatoes
• 1 large celery root
• 8 small carrots
• 3 medium parsnip roots
• 8 small shallots
• 400 g small mushrooms
• 1-2 handfuls of frozen green peas
• 1/2 cup dry white wine
• 1 tsp allspice peas
• 2 tbsp. l. butter
• olive oil
• salt
• freshly ground black pepper
• For the dumplings: 1/2 cup large golden raisins
• 1 heaped glass of flour
• 1 small egg
• 5 tbsp. l. low-fat sour cream
• 1/2 tbsp. l. baking powder
• 1 allspice pea
• 1 pinch of salt

Directions

1. Cut the rabbit into portions, season with salt and pepper. Heat the butter and olive oil in a large, heat-resistant heavy-bottomed saucepan (you can use a rooster or rooster). Fry the rabbit in portions over high heat on all sides until golden brown. Put the finished pieces on a plate.
2. Peel the celery and cut into large pieces. Peel the shallots and carrots and leave intact. Peel and cut the parsnips. Brush the mushrooms. Fry the mushrooms in a saucepan, shaking it, 5-7 minutes. Remove with a slotted spoon and transfer to the rabbit. Reduce heat to medium and sauté the vegetables in portions, removing the sautés each time. Fry celery for the longest time (about 10 minutes), least of all - parsnips. Add olive oil as needed.
3. When all the vegetables are cooked, return all of the stew ingredients except the green peas to the pan. Add allspice, wine and so much water that the contents of the pot are nearly covered. Bring to a boil over high heat, then close and transfer to an oven preheated to 170 ° C for 1 hour 40 minutes.
4. For dumplings, pour the raisins with a large amount of boiling water for 20 minutes, then discard in a colander, dry and chop with a knife quite finely. Sift flour with baking powder and salt, add raisins and allspice pounded in a mortar; stir. Beat the egg with sour cream and 2 tbsp. l. warm water, add to the flour mixture, knead the dough, let it stand for 20-30 minutes.
5. Remove the dish from the oven, add the peas, stir. Then with 2 teaspoons, moistening them in hot water, put the dumplings on top of the contents of the mold so that they do not touch each other - during cooking they increase in volume. Close the lid and return to the oven for 10-15 minutes. Check the readiness of the dumplings - if they dry out, they will become tasteless. Serve immediately, very hot.