Rabbit and Dumplings

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For the rabbit:

2 whole rabbits

1/2 gallon mirepoix (2 parts onion, 1 part carrots and 1 part celery)

2 cups white wine

3/4 gallon chicken stock

2 cups large dice carrots

2 cups large dice celery root

2 cups large dice celery

2 cups large dice turnips

2 cups large dice onion

3/4 stick butter, divided

2 tablespoons freshly chopped rosemary leaves

2 tablespoons freshly chopped thyme leaves

2 tablespoons freshly chopped sage leaves

2 tablespoons chopped garlic

1/2 cup all-purpose flour

Salt and freshly ground black pepper

Hot sauce

Worcestershire sauce

Dried thyme

For the dumplings:

1 cup all-purpose flour

Salt and freshly ground black pepper

Pinch ground cayenne

Pinch ground nutmeg

Pinch rubbed sage

1 tablespoon baking powder

1 tablespoon melted butter

2 eggs

1/2 cup buttermilk