and his father to wild game, such as rabbit, venison and moose, as they were avid hunters. Through much trial and error, I perfected recipes such as this Rabbit Stew, that my father-in-law and our family enjoyed immensely.”
Rabbit Stew Recipe Yield: Serves 6–8 Ingredients: For the dumplings: • 3 cups self-rising flour • 14 tbsps butter • Bunch of fresh sage, finely chopped • Sea salt and freshly ground black pepper, to taste • Milk • 1/2 a nutmeg seed For the stew: • Meat from 2 rabbits, each jointed and cut into 10 pieces * • Olive oil, enough for frying meat • Butter • Sea salt and freshly ground black pepper, to taste • 10 slices of bacon, raw • 2 sprigs of fresh rosemary • 2 handfuls of mushrooms (field, shiitake, oyster), cleaned and torn • Large handful of baby onions, peeled * You can purchase rabbit meat at specialty grocery stores or ask your local butcher for availability. It’s sometimes available at Superstore or Farm Boy, as well. Wonnacott’s Farm On May 30, 1936, a regional gathering of the Federation of Ontario Naturalists (Ontario Nature) took place at Wonnacott’s farm, on the Thames River between Komoka and Mt. Brydges. The farm was known to local naturalists as an excellent place to study nature. A nesting pair of Bald Eagles was a particular highlight. The Federation’s President at the time was London resident W.E. Saunders, charismatic leader of the local nature organization, the McIlwraith Ornithological Club. The 1936 gathering attracted 300 participants. Expert leaders guided visitors in the study of a wide range of subjects including birds, insects, amphibians, reptiles, ferns, fungi, and vascular plants. In the twenty-first century, the McIlwraith Club adopted the name Nature London. The group is dedicated to the preservation and enjoyment of nature and boasts more than 400 members. Nature London organizes field trips and indoor meetings, addresses local conservation issues and produces a quarterly publication. More information is available at www.naturelondon.com. • 2 x 12 oz cans dark beer • 1-1/2 pints chicken stock Hearty Rabbit Stew John and Mel McGlynn moved to Old Kilworth 12 years ago from Byron. They and their three children enjoy the rural feel of the neighbourhood and their spacious yard, where they raise chickens and the newest member of the family, Trouper, chases squirrels. “I didn’t grow up in a household that would cook wild game,” shares Mel. “When I met my husband, I was introduced by him
Mel and Trouper
Instructions: Preheat the oven to 375°F.
To make the dumplings, rub together flour, butter and sage with a good pinch of salt and pepper. Then, using a fork, mix in enough milk to make an unsticky dough. Bring it together until it’s quite stiff, then flour your hands and roll the dough into 18 equal-sized little balls. Grate the nutmeg over each and place on a tray in the fridge. Coat each rabbit piece with flour. Heat a deep ovenproof pot, about 12 inches in diameter, with a little olive oil and a knob of butter. Add rabbit pieces in batches and cook for about 5 minutes until golden brown on all sides. After the final batch, return all pieces to the pot. Add a good pinch of salt, pepper, and the bacon. Continue cooking for a couple of minutes until the bacon is crispy, keeping the rabbit moving around in the pan at the same time. Add rosemary sprigs, mushrooms and onions and continue frying for another 10 minutes, by which time the meat will be nicely coloured and the vegetables will be softened. Mix in a tablespoon of flour, then pour in the beer and chicken stock. Cover and simmer for 30 minutes. Place dumplings on top of the stew about half an inch apart. They will act as a lid, allowing the stew to retain moisture and not boil dry. When perfectly cooked, they will crisp on top and stay bun-like and soft on the bottom, delicious! Drizzle them with olive oil and put the pot into the preheated oven for 45 minutes.
Photo courtesy of Nature London Archives
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KKD Villager November 2025
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