Rabbit Gnocchi Stew
Ingredients:
1 butchered rabbit
1 cup flour
4 tbs Olive oil
4 medium onions, diced
32oz low sodium chicken stock
2 9oz packages Gnocchi
1 cup Sour Cream
¼ cup Paprika
¼ tsp Salt
¼ tsp Pepper
Directions:
Dredge the butchered rabbit pieces in the flour. Pre-heat a 12” Dutch oven and brown the floured rabbit pieces in a couple tablespoons of olive oil. Remove and set aside the browned rabbit pieces. Add some more olive oil if necessary then fry the diced onion until translucent and browned on the edges. Combine the rabbit pieces with the onion in your Dutch oven then add in the chicken broth. Stir in the paprika, salt, pepper and sour cream. You can add more sour cream if you prefer a thicker sauce. Mix well and simmer for 15 minutes. Add in the Gnocchi, cover your Dutch oven and simmer for 45 minutes.
You will need a lot of charcoal if cooking this dish outdoors using a camp oven. Preheat your Dutch oven with 24 charcoal briquettes then begin frying. Refresh your coals before the final 45 minute cook. Use 15 coals beneath and 9 coals on top of your Dutch oven. You may need to use more coals in damp, cool or windy conditions.
Serves 6 to 8