Rabbit & Dumplings Cover and simmer until rabbit is tender, 1 to 1H hours. Uncover skillet; set rabbit pieces aside until cool enough to handle. Cut rabbit meat from bones in large pieces, discarding bones. Place rabbit and onion in 2-quart casserole. Add soup to drippings in skillet and stir well. Pour soup over rabbit. To make the dumplings, combine breadcrumbs, poppy seed, poultry seasoning, celery seed and onion flakes in wide bowl. Dip biscuits into melted butter, then into crumb mixture. Arrange biscuits around edge of casserole. Bake at 400°F for 20 to 25 minutes, until deep golden brown.