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Old Fashioned Rabbit Stew with Dumplings

1 md Rabbit, cut up fryer
2 md Onions, cut up
2 Bay leaves
3/4 ts Course black pepper
1 ts Salt
1 ts Crushed dried tarragon
1 ts Crushed dried thyme
4 lg Carrots, peeled, halved
4 md Potatoes, peeled, chunked
1 c Flour
1/2 c Ground suet (very cold)
Salt and pepper to taste
1/4 c Chopped fresh parsley
2 ts Baking powder
Cold water


Wipe meat pieces and place in large casserole or Dutch oven. Add onions, bay leaves, pepper, salt, thyme, tarragon; cover with water; cover and cook over medium heat 1 1/2 hours. Tip cover as heat increases. Do not boil strongly. Add carrot pieces and potatoes. Increase heat slightly. Replace tilted lid while you make dumplings. Combine flour, suet, salt and pepper, parsley and baking powder in small boal and mix. Add enough cold water just to pull together into a soft dough with your hands. Do not kneed or squeeze the dough. Divide into 6-8 small portions and drop onto top of gently boiling cooking liquid. Replace lid tightly; cook 20 minutes more at a medium boil. DO NOT RAISE LID. Use slotted spoon to remove dumplings and meat pieces; keep warm while you slightly thicken remaining liquid if desired - either by adding a little flour and water or by boiling uncovered for a few minutes (if boiling, remove carrots and potatoes with meat).





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