01In a large skillet over medium-high heat, add rabbits and sear. Add mirepoix, and caramelize lightly. Deglaze the pan with the wine. Add stock and simmer until rabbit is tender. Cool and pick the meat from the bones. Reserve the juice.
02Sear vegetables in some butter, about 1/4 stick until lightly browned. Add the herbs and garlic and wine. Reduce au sec (until pan is almost dry). Add 1/2 stick butter and stir to melt without breaking. Stir in the flour until incorporated. Gradually stir in reserved juice.
03Cook about 30 minutes until roux taste is gone. Add picked rabbit meat and season, to taste, with salt, pepper, hot sauce, Worcestershire sauce and dried thyme.
04Preheat the oven to 375 degrees F.
05Mix all dry ingredients. Mix all wet ingredients. Mix the 2 together stirring as little as possible.
06Pour the hot stew in a large casserole dish and drop golf ball size dumplings all over the top.
07Bake in preheated oven for 20 to 30 minutes or until bubbling around the edges and the dumplings have become golden brown on top.