The Zebitz Vikings share the recipe for:
Stewed rabbit with beans
1 whole rabbit cut into 6 pieces
200 g smoked bacon
3 carrots, diced
2 onions, diced
3 celery sticks, diced
2 tbsp plain flour
300 ml light ale
2 bay leaves
½ bunch fresh thyme
700 ml chicken stock
500 g broad beans
Heat the butter in a pan. Brown the rabbit in batches and remove from the pan. Then add bacon and fry until crispy.
Reduce the heat and add the vegetables (except the beans). Sweat for 15 minutes until soft, not brown. Add flour for the last few minutes and stir.
Increase the heat and add the ale to the vegetables. Let it boil to reduce. Then add the pieces of rabbit, herbs and stock. Cover and let it all simmer gently for 2 hours until the meat is tender and the sauce has thickened. Top up with water occasionally if needed.
Meanwhile make the dumplings and add them to the stew with 30 minutes of the cooking time left.
Stir the beans through the stew 5 minutes before serving.
150 g flour
Pinch of salt
70 g suet
A handful of parsley, chopped
3 tbsp cold water
Combine flour and salt in a bowl. Stir in the suet and parsley. Make a well in the centre and add the water. Mix to create a dough. Add more water until dough is firm but pliable.
Divide the dough into equal pieces and roll into balls. Chill until needed. Add the dumplings to the stew with 30 minutes of the cooking time left. Cover the pot for the last 10 minutes so they go brown and fluffy.