Traditional Rabbit Stew

• 1 lb rabbit meat
• 2 tablespoons butter
• 1/2 cup flour
• 4 carrots, diced
• 4 celery ribs, diced
• 2 potatoes, diced
• 1/2 onion, diced, very, very small
• 3 tablespoons garlic, minced
• 1/2 teaspoon rosemary
• 2 teaspoons oregano
• 2 teaspoons parsley
• 3 teaspoons salt
• 4 -7 cups cold water
• 1/2 cup hot water

1. Cut the rabbit meat into small, bite-sized chunks. Mix together flour, rosemary, oregano, parsley, and salt. Then coat rabbit meat with flour mixture, saving any remaining flour mixture.
2. Melt butter in Large stew pot, and add onion. Cook until golden brown, adding an optional pinch of sugar.
3. Stir in garlic. Cook together for 2 or more minutes.
4. Add floured rabbit meat, and fry until cooked.
5. Add cold water and diced vegetables.
6. Simmer at least 1 hour, or until vegetables are done.
7. Mix 1/2 cup of hot water with remaining flour mixture and add to stew.
8. Boil 2 or more minutes until desired thickness is reached.

rabbit meat, butter, flour, carrots, celery, potatoes, onion, garlic, rosemary, oregano, parsley, salt, cold water, hot water

Taken from www.food.com/recipe/traditional-rabbit-stew-480866 (may not work)