Directions

1. Brown rabbit meat in lard over medium heat; remove and set aside.
2. Saute onion, carrots, and celery in the pot until softened.
3. Return rabbit; add water or broth, thyme, salt, and pepper.
4. Simmer covered for 1.5 to 2 hours until meat is tender.
5. Prepare dumpling dough by mixing flour, baking powder, salt, and milk into sticky dough.
6. Drop spoonfuls of dumpling dough into simmering stew.
7. Cover and cook dumplings about 20 minutes until firm and cooked through.
8. Serve hot, ladling stew with dumplings.