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