Rabbit stew recipe

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

Instructions

1. Dredge rabbit pieces with 1/2 cup flour.
2. Melt butter in a Dutch oven over medium heat; brown rabbit pieces on all sides.
3. Add celery, onion, salt, pepper, bay leaf, 4 cups water, and wine; bring to the boil.
4. Reduce heat to a simmer, cover, and simmer rabbit stew for 2 hours.
5. Add carrots, potatoes, and mushrooms; cook for about 25 to 30 minutes longer, or until vegetables are tender.
6. Combine 1/4 cup flour and 1/3 cup water; stir until well blended and smooth.
7. Stir flour mixture into the broth; cook and stir until thickened.

Prep Time: 30m Cook Time: 3h Total Time: 3h 30m
Serves: 4 Yield: Rabbit stew recipe serves 4. Category: Rabbit
Ingredients