Hearty Rabbit Stew With Vegetables


1 rabbit (about 3 pounds, cut up)
3/4 cup all-purpose flour (divided)
3 tablespoons butter
1 cup celery (chopped)
2 medium onions (thinly sliced)
1 teaspoon seasoned salt
1 teaspoon salt
Dash of pepper
1 bay leaf
4 cups water (or a low-sodium vegetable or chicken broth)
4 cups dry red wine
2 cups diced carrots
4 medium potatoes (peeled and diced)
4 ounces sliced mushrooms (sautéed)
1/3 cup water (cold)

Dredge the rabbit pieces with the 1/2 cup of flour. Melt butter in a Dutch oven over medium heat; brown rabbit pieces on all sides. Add celery, onion, seasoned salt, salt, pepper, bay leaf, 4 cups water or broth, and wine; bring to a boil. Reduce heat to a simmer, cover and simmer for 2 hours. Add carrots, potatoes, and mushrooms. Cook for about 25 to 30 minutes longer, or until vegetables are tender.

In a small bowl, combine remaining 1/4 cup flour and 1/3 cup of cold water; stir until well blended and free of lumps. Stir the flour mixture into the broth; cook and stir until the broth has thickened.


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