Rabbit Stew

• 3 pounds rabbit, cut into stew sized pieces
• 1 1/2 cups all-purpose flour
• 1/4 cup grapeseed oil
• 3 tablespoons butter
• 1 cup celery, diced
• 2 cups diced carrots
• 2 onions, finely diced
• Salt
• Freshly ground black pepper
• 3 bay leaves
• 6 cups water
• 4 cups red wine
• 4 medium-sized potatoes, diced
• 1/2 cup sliced sauteed mushrooms

1. Using half the flour (3/4 cup) coat the pieces of rabbit, shaking off any excess.
2. Heat the oil and butter in a large heavy-bottomed saucepan, and brown the floured rabbit on all sides.
3. Add the celery, carrots, onions, salt, pepper, bay leaves, 6 cups water and red wine, and stew for about 2 hours.
4. Add the potatoes 45 minutes into the stewing process.
5. Once the rabbit and all the vegetables are cooked, use some water to form a paste with the remaining 3/4 cup flour.
6. Stir the flour mixture into the pot as a thickener.
7. Add the already sauteed mushrooms to the stew and allow to simmer for about 10 minutes.
8. Adjust seasonings, if necessary, and serve.

rabbit, flour, grapeseed oil, butter, celery, carrots, onions, salt, freshly ground black pepper, bay leaves, water, red wine, potatoes, mushrooms

Taken from www.foodnetwork.com/recipes/robert-irvine/rabbit-stew-recipe.html (may not work)