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 seasoning salt
• 1 teaspoon salt
• 1 dash pepper
• 1 bay leaf
• 4 cups chicken broth, low sodium (can also use either water or vegetable broth)
• 4 cups dry red wine
• 2 cups carrots, diced
• 4 medium potatoes, peeled and diced
• 4 ounces mushrooms, sliced and sauteed
• 1/3 cup cold water

1. Dredge the rabbit pieces with the 1/2 cup of flour.
2. 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.
3. Reduce heat to a simmer, cover and simmer for 2 hours.
4. Add carrots, potatoes, and mushrooms. Cook for about 25 to 30 minutes longer, or until vegetables are tender.
5. 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.
6. Serve the stew with biscuits and a salad.

rabbit, allpurpose flour, butter, celery, onions, salt, salt, pepper, bay leaf, chicken broth, red wine, carrots, potatoes, mushrooms, cold water

Taken from www.food.com/recipe/hearty-rabbit-stew-with-vegetables-530751 (may not work)