Rabbit Stew And Fatback

• 1 rabbit, dressed
• 1/4 lb salt pork
• 2 cups water, cold
• 4 cups potatoes, cubed
• 1 cup tomatoes
• 2 cups carrots, sliced
• 1 cup celery, diced
• 1/2 cup onion, chopped
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 3 tablespoons flour

1. Cut rabbit into serving pieces.
2. Put into covered pan with salt pork (fatback) and 1-1/2 cups water.
3. Boil slowly 1-1/2 hours or until tender.
4. Drain, reserve broth.
5. Remove meat from bones and cut into 2 inch pieces.
6. Combine meat, broth, potatoes, tomatoes, carrots, celery and onion in large covered pan.
7. Bring to a boil and cook slowly for about 15- 21 minutes or until vegetables are tender.
8. Add seasonings and flour moistened with remaining 1/4 Cup cold water.
9. Stir until broth thickens slightly.
10. Suggestions: Try adding Blackeyed Peas instead of carrots.

rabbit, salt pork, water, potatoes, tomatoes, carrots, celery, onion, salt, pepper, flour

Taken from www.food.com/recipe/rabbit-stew-and-fatback-73148 (may not work)