Entree: Canada – Northern Canada (Northwest Territories) – Rabbit Fricassee

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 45 min

Additional 18 min

Total 2 hrs 30 min

Ingredients

- 1 whole rabbit, approx. 2.5 lb (1.1 kg), jointed into pieces
- 4 oz (115 g) salt pork or bacon, diced
- 3 tbsp (45 ml) butter or rendered lard
- 3 tbsp (45 ml) all-purpose flour (for dredging)
- 1 large yellow onion, diced, about 8 oz (225 g)
- 3 garlic cloves, minced, about 0.2 oz (6 g)
- 3 medium carrots, cut into 1-inch (2.5 cm) pieces, about 10 oz (285 g)
- 2 medium turnips or 1 small rutabaga, peeled and cut into chunks, about 10 oz (285 g)
- 1 lb (450 g) Yukon Gold potatoes, peeled and cut into 1- to 1.5-inch (2.5–3.8 cm) chunks
- 1/2 cup (120 ml) dry white wine (optional) or additional stock
- 4 cups (960 ml) chicken or game stock
- 2 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- 1 bay leaf
- 1 tsp (2 g) crushed juniper berries
- 1 tbsp (15 ml) finely chopped fresh spruce tips (optional) or 1/2 tsp (1 g) dried spruce tips
- 1/2 cup (120 ml) heavy cream or 1/2 cup (120 g) sour cream
- Salt and freshly ground black pepper, to taste
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Dumplings (bannock-style drop dumplings)
- 1 cup (125 g) all-purpose flour
- 1 tsp (5 g) baking powder
- 1/2 tsp (3 g) salt
- 2 tbsp (30 ml) melted butter or lard
- 1/2 cup (120 ml) milk (or a bit more to bring to a soft drop consistency)

Instructions

Short Description:
A slow-cooked rabbit fricassee braised with local herbs and hearty root vegetables until tender, finished with cream and small bannock-style dumplings for a complete Northern Canada main course.

Regional Notes:
This Northwest Territories variation highlights slow cooking with foraged and local flavors — crushed juniper, a touch of spruce tips, and salt pork for rendered fat — and uses hardy root vegetables common to the North. Unlike coastal or urban fricassees, it emphasizes game, rendered preserved fat, and long, gentle braising to tenderize wild rabbit.

1. Pat the rabbit pieces dry and season lightly with salt and pepper. Toss the rabbit pieces in 3 tbsp (45 ml) flour to coat; shake off excess.
2. In a large heavy Dutch oven or deep ovenproof pot over medium heat, render the diced salt pork or bacon until fat is released and the pieces are golden, about 5–7 minutes. Remove the crisped pork with a slotted spoon and reserve; leave the fat in the pot.
3. Add 3 tbsp (45 ml) butter or lard to the pot with the rendered fat. In batches, brown the rabbit pieces on all sides over medium-high heat, 3–4 minutes per side; do not overcrowd. Transfer browned pieces to a plate.
4. Reduce heat to medium. Add the diced onion to the pot and sauté in the remaining fat until translucent, about 5 minutes. Add the garlic and cook 30 seconds until fragrant.
5. Stir in the carrots and turnips (or rutabaga) and cook 3–4 minutes to begin softening. If using, pour in the white wine to deglaze the pan, scraping up browned bits; let the wine reduce by half, about 2 minutes.
6. Sprinkle 3 tbsp (45 ml) flour over the vegetables and stir to coat, cooking 1–2 minutes to remove raw flour taste.
7. Gradually pour in the 4 cups (960 ml) stock while stirring to make a smooth braising liquid. Return the browned rabbit pieces and the reserved salt pork to the pot. Add the thyme, bay leaf, crushed juniper berries, and spruce tips (if using). Bring to a gentle simmer.
8. Reduce heat to low, cover partially, and simmer gently for 60 minutes. After 60 minutes, add the potato chunks, cover again, and continue simmering until rabbit is very tender and potatoes are cooked, another 30–45 minutes (total braise time about 90–105 minutes). Skim any excess fat from the surface as desired.
9. Meanwhile, make the dumpling batter: whisk together 1 cup (125 g) flour, 1 tsp (5 g) baking powder, and 1/2 tsp (3 g) salt in a bowl. Stir in 2 tbsp (30 ml) melted butter and about 1/2 cup (120 ml) milk until a soft, thick drop-batter forms; add a little more milk if needed.
10. When the rabbit and vegetables are tender, remove the bay leaf and thyme stems. Stir in 1/2 cup (120 ml) heavy cream and taste for seasoning; add salt and pepper as needed.
11. Drop spoonfuls (about 1 tbsp / 15 ml each) of the dumpling batter over the simmering stew so dumplings sit on top of the liquid. Cover tightly and simmer gently for 12–18 minutes, until dumplings are puffed and cooked through (a toothpick should come out clean).
12. Once dumplings are cooked, turn off heat. Spoon the rabbit fricassee into a large serving bowl or onto plates, placing dumplings on top, and sprinkle with the chopped reserved salt pork and 2 tbsp (30 ml) chopped fresh parsley.
13. Serve hot. This dish is complete on its own, but pairs well with extra bannock or a simple green salad if desired.