Heat your ovenproof pot on the stove with a little olive oil and a small know of butter. Whilst it's warming, you want to start to coat your rabbit pieces with flour, shaking off any excess.
Once the dish is heated, cook the peices a few at a time until they're golden on all sides. When the final batch is done, return all the pieces to the dish with the bacon, and continue to cook until the bacon starts to colour a little, about 5 mins.
Now add the rosemary sprigs, the mushies, onion, the bottle of Tooheys (save a mouthful for yourself) and the chicken stock. Stick the lid on and let simmer for 30 mins, and turn your oven on to preheat - 180 degrees C.
Whilst the stew bubbles away, make your dumplings! Rub together the flour, butter and chives and a hint of salt and pepper, until the mix is like light yellow breadcrumbs. Add some milk to bring it together, and knead until smooth - takes only 2 mins!
Separate the mix into 18 portions (I find this easy by halving, the quartering, and eigthing etc etc). Roll up into little balls, and if you've sometime still to wait for the stew, stick into the fridge.
Once the 30mins is up, take your stew off the stove and evenly distribute your dumplings on top. Drizzle with some lovely olive oil, and pop in the oven for 45 mins.
The dumplings will out a bit and suck up all the lovely stew juices underneath, but will be a little crispy on top. Serve in warmed bowls, or over some steamed spinach or peas. Fab!
This would have to be the best Rabbit recipe I have ever had. The only changes I had made was using seasoned flour to shake the pieces into before frying. I also used Olive oil to fry the pieces instead of Butter. We had one fussy eater at the dinner table that did not like Mushies, but the dish was so tasty he didn't even notice. Fantastic dish, have put it into my fav's. Thanks. - 27 Oct 2010