Rabbit Stew

By North Star



4 Tbs. butter
3 lbs. rabbit meat; cut into pieces
1/2 cup all-purpose flour
2 tsp. seasoned salt
2 tsp. coarse ground black pepper
5 cloves garlic; sliced
1 1/2 cup sliced fresh mushrooms
3 stalks celery (include leaves); chopped
2 medium yellow onions; chopped
1 tsp. salt
1 tsp. dry rosemary; crumbled
1 bay leaf
4 cups hot water
4 cups dry red wine
3 cups diced carrot
6 medium potatoes; peeled and diced
1 (1 lb.) bag frozen peas
1/3 cup all-purpose flour
1/2 cup cold water.

Heat a 12" Dutch oven using 18-20 briquettes bottom until hot. Add butter and let melt.

In a large bowl add flour, 1 tsp. of seasoned salt and 1 tsp. of the black pepper; stir to mix. Dredge rabbit pieces in seasoned flour then add to hot oven. Brown rabbit pieces on all sides. Add mushrooms and garlic; continue cooking until mushrooms soften. Add celery, onion, salt, remaining seasoned salt, remaining black pepper, bay leaf, hot water and red wine. Cover oven and bring contents to a boil.

When contents of oven come to a boil replace the bottom briquettes with 12 freshly lit briquettes and add 10 briquettes to the lid. Continue to simmer contents for 1 hour stirring regularly.

After 1 hour stir in the carrots, potatoes and peas. Replace bottom and top briquettes with freshly lit briquettes, 12 on bottom, and 10 on the lid. Continue to simmer stew for 30-45 minutes or until carrots and potatoes are fork tender.

Combine 1/3 cup all-purpose flour with 1/2 cup cold water; stir until well blended and smooth. Stir flour mixture into the stew; continue to cook and stir stew until thickened. (Contents must be at a low boil to reach maximum thickness so adjust bottom heat if necessary.)

Serves: 6-8