Peel the carrots. Cut the rabbit into sections. Slice the carrots into 1 inch pieces. Add salt and pepper to all the flour, in a ziploc bag. Slice the portobello mushrooms.

Add the rabbit to the seasoned flour in the ziploc bag. Coat each piece. Allow to rest in the flour, 10 minutes.

Add the butter and olive oil for the rabbit stew to a dutch oven or an oven safe dish with a good fitting lid. Fry the rabbit in batches till golden brown.

Slice the bacon into little pieces. Add the mushrooms, carrots, bacon, onions, and spices. Cook let the bacon gets crisp.

When the bacon is crisp add, 2 tablespoons of flour from the ziploc bag to the bacon mixture and sauté for 7 minutes. Add the broth, beer, and rabbit back into the Dutch oven. Preheat oven 375°Fahrenheit

Mix the flour, parsley, tarragon, butter, salt, and pepper. Add milk till the flour isn't sticky but firm. Roll the flour into a long rope, that's around 1 inch across. Cut the rope about an inch in length. Roll into 1 inch balls.

After they are rolled into balls and coat each with olive oil and sprinkle with kosher salt and sprinkle with nutmeg. Set each dumpling on top of stew.

Set in oven covered 15 minutes. Remove lid continue roasting for 15 minutes. Let rest 10 minutes serve. I hope you enjoy!!!!