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 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, sauteed
• 1/4 cup all-purpose flour
• 1/3 cup water

• Prep Time: 20 minutes
• Cook Time: 165 minutes

• Total Time: 185 minutes
• Yield: 4 Servings

Preparation

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. Add celery, onion, salt, pepper, bay leaf, 4 cups water, and wine; bring to the boil. Reduce heat to a simmer, cover, and simmer for 2 hours.
3. Add carrots, potatoes, and mushrooms; cook for about 25 to 30 minutes longer, or until vegetables are tender.
4. 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.