Wild Recipes

Wild Rabbit and Dumplings, Southern Style


Article contributed by Editor in Chief J. Townsend.

The Christmas holiday is upon us and this is a time to spend with friends and family which reminds me of home and my own extended family. One item is ever present in our family celebrations and that is food. Most often Southern style comfort food. Fried Chicken, Potato Salad, Baked Ham, and sometimes Chicken and Dumplings. So I introduce you to this week’s wild game recipe!… Wild Rabbit and Dumplings, Southern Style.

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Last week’s Roasted Rabbit Leg recipe provided us with a little tale of the adventure my family and I took to the base of the Eastern Sierra Mountains for some camping and a little rabbit hunting. I like to stretch my meat for more than one meal so in this meal you will find that I used the loin from the rabbits which I shot up there in the desert. There is an abundant amount of sage in the desert and this was another element that I wanted to incorporate into the dumplings to give them a little added zing.


  • 4 Rabbit Loins (from two rabbits)
  • Salt, Ground Black Pepper, and Garlic Powder
  • 1 Tablespoons Oil (Olive, Grape Seed, Coconut)
  • 1/4 cup All-purpose Flour
  • 1/2 cup Finely Diced Carrots
  • 1/2 cup Finely Diced Celery
  • 1/2 whole Medium Onion, Finely Diced
  • 2 garlic cloves, finely diced
  • 1/4 teaspoon Ground Thyme
  • 1 Bay leaf
  • ½ teaspoon Salt
  • ½ teaspoon Ground White Pepper
  • 4 cups Rabbit Stock(Recipe to come later) or Low Sodium Chicken Broth
  • 1/4 cup Heavy Cream
  • 1 1/2 cups self-rising flour
  • 7 tablespoons unsalted butter, melted
  • 2 tablespoon rubbed sage
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 1/2 teaspoon Garlic powder
  • 1-2 tablespoons heavy cream

browned rabbit


1.       Slice the Rabbit Loins into ½ inch wide pieces

2.       Season amply with Salt, Ground Black Pepper, and Garlic Powder

3.       Heat the Oil in a large pot over medium high heat

4.       While heating, roll the season rabbit in the All-purpose flour

5.       Brown each side of the Rabbit

6.       Remove the Rabbit from the pot and set aside

7.       Add your Carrots, Celery, Onion, and Garlic to the pot

8.       Season with the Ground Thyme, Bay leaf, ½ teaspoon Salt, and ½ teaspoon Ground White Pepper

9.       Stir the mixture occasionally until the Onion becomes clear

10.   Add the Rabbit Stock or Chicken Broth and the Browned Rabbit Meat

11.   Cover the pot and allow the mixture to simmer for 15 minutes

12.   While waiting, mix the Self-Rising Flour, Melted Butter, Rubbed Sage, Salt, Ground Black Pepper, Garlic Powder, and Cream in a large mixing bowl. You want to be able to form dumplings which will be 2x larger than a marble.

13.   After the allotted time add the Dumplings and Cream

14.   Cook for an additional 15 minutes, stirring occasionally to prevent sticking

15.   Remove from heat and serve

Rabbit Dumplings 2

Justin Townsend

Justin (Choctaw) is an avid hunter, angler, and chef whose passion for the outdoors lead him to create Harvesting Nature in 2011. He continues to hunt, fish, and cook all while sharing his experiences with others through film, podcasts, print, and with recipes. He also proudly serves in the United States Coast Guard.

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