The War on Easter

[Spacemom]

Rabbit Stew Recipe
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.

Rabbit stew recipe includes rabbit, onions, celery, carrots, potatoes, mushrooms, and red wine.

INGREDIENTS:

* 1 rabbit, about 3 pounds, cut up
* 1/2 cup all-purpose flour
* 3 tablespoons butter
* 1 cup chopped celery
* 2 medium onions, thinly sliced
* 1 teaspoon seasoned salt
* 1 teaspoon salt
* dash pepper
* 1 bay leaf
* 4 cups water
* 4 cups dry red wine
* 2 cups diced carrots
* 4 medium potatoes, peeled and diced
* 4 ounces sliced mushrooms, sauteed
* 1/4 cup all-purpose flour
* 1/3 cup water

PREPARATION:
Directions for rabbit stew.
Dredge rabbit pieces with 1/2 cup flour. Melt butter in a Dutch oven over medium heat; brown rabbit pieces on all sides. Add celery, onion, salt, pepper, bay leaf, 4 cups water, and wine; bring to the boil.


Reduce heat to a simmer, cover, and simmer rabbit stew for 2 hours. Add carrots, potatoes, and mushrooms; cook for about 25 to 30 minutes longer, or until vegetables are tender. Combine 1/4 cup flour and 1/3 cup water; stir until well blended and smooth. Stir flour mixture into the broth; cook and stir until thickened.
Rabbit stew recipe serves 4.