Alto Adige Style Dumplings, Rabbit and Walnut


250 gms rabbit minced

100gms walnuts chopped

120 gm salted butter, coarsely chopped

1 onion, finely diced

Murray river pink salt

freshly ground white pepper

3 free-range or organic eggs

freshly grated nutmeg

500 gm day-old bread, cut roughly into 1cm square pieces

1 cup grated Gruyère

3 tbsp plain flour

300 gm baby spinach, boiled or steamed, finely chopped and well drained

3 tbsp milk

¼ – ½ cup parsley

¼ cup sage

Freshly grated Parmigiano-Reggiano


Put two-thirds of the butter in a saucepan over low heat and cook the onion until soft and translucent in colour. Season and set aside to cool.

Combine the rabbit, eggs, nutmeg, bread, walnuts, Gruyère, flour, cooled sautéed onion, spinach, parsley and milk to form a soft dough. Season. Using wet hands, form the mixture into small dumplings (the size of large gnocchi). Cook in a large pot of salted boiling water for about 8-12 minutes. Drain.

Heat the remaining butter with sage in a small saucepan over high heat and cook until brown.  To serve, place dumplings in a bowl, cover with the freshly grated Parmigiano-Reggiano and a little broth to taste.