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.
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.
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