Holy moly!!!! This was fantastic! I actually used this to cook the fresh rabbit that we raise, and it was my favorite rabbit dish yet! To be clear, I think this recipe would be excellent exactly as written, but just for my own notes, here are the small adjustments I made:
Used rabbit meat (cut off the bone) instead of chicken, browned first in some bacon grease. I used one rabbit, which was not enough to equal four chicken breasts, but it still worked out great. Added a couple of chopped carrots and one chopped sweet potato. Two cans of cream of chicken (just as in recipe). Seasoned with salt and pepper, seasoned salt, cumin, garlic powder, and poultry seasoning. Used previously-made rabbit broth instead of water. Used one (16 oz) can of reduced fat buttermilk Grands. Cooked 7 hours on low, then added dumplings and cooked 1 hour on high. This is a definite keeper!!!!
Update: I tried this with two rabbits instead, making a bit of a larger pot with the same amount of biscuits. My wife and I both actually liked the first iteration much better, as it was thicker, and the biscuits turned out a bit more like a crust than true dumplings. As it turns out, we really liked it this way!
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Holy moly!!!! This was fantastic! I actually used this to cook the fresh rabbit that we...