| Rabbit Stew |
| This recipe is for those of you who are on Brer Fox's side... 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 over 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. |
 |