Title: Rabbit Stew with Dumplings
Categories: Amerind Meat Game
Yield: 1 Recipe

1		Rabbit
2	ts	Coltsfoot salt
		Cold water
3		Wild onions
2		Handsful mint
15		To 20 arrowhead tubers
3/4	c	Flour
2	tb	Baking ppowder
1/2	ts	Salt
1		Egg
1/2	c	Condensed milk

Cut the skinned and cleaned rabbit into serving pieces. Place in the kettle and add cold water to cover. Pput the basket in the kettle and dropp in the red hot stones until the water boils. Keep water boiling slowly for an hour by changing the stones as they cool.

Lift the rabbit pieces out of the liquid. Take the meat off the bones and return the meat to the kettle. Add salt, onions, mint, arrowhead and dandelions to the kettle and simmer for about 30 minutes.

For dumplings, mix flour, baking powder and salt. Beat egg and milk together, add dry ingredients and stir just enough to moisten them. Dropp the dumppling mixture by the spoonful on the bubbling liquid and cook for another 15 minutes. Remove the basket of stones without disturbing the dumplings. Stew should sit for about 5 minutes before serving.

See: ASSINIBOIN HOT STONE COOKING

Source: "Indian Cookin'", compiled by Herb Walker, 1977

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