Rabbit Stew

• 1 rabbit, cut up
• water (to cover)
• 2 onions, sliced
• 1 bay leaf
• 2 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 c. celery
• 2 c. cubed potatoes
• 2 c. carrots, cut up
• 1 c. mushrooms, sliced
• 1/2 c. flour, dissolved in water

1. Wash and clean rabbit.
2. Place rabbit and onion, bay leaf, salt and pepper in pot and add water to cover meat.
3. Cover and place over medium heat.
4. Bring to boil; reduce heat to low and simmer for 1 1/2 hours or until rabbit is tender.
5. Remove meat from bones.
6. Strain broth and discard onion and bay leaf.
7. Return broth and meat to pot.
8. Add remaining vegetables.
9. Cover and place over medium heat.
10. Bring to boil; reduce heat to low and simmer for 30 minutes or until vegetables are tender.
11. Blend flour with water and add to stew to thicken.

rabbit, water, onions, bay leaf, salt, pepper, celery, potatoes, carrots, mushrooms, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=854506 (may not work)