Arkansas Swamp Rabbit Stew - cooking recipe

Ingredients

1 large Arkansas swamp rabbit
2 qt. water
1 Tbsp. salt
1 large onion, chopped
2 cloves garlic, minced
2 stalks celery, chopped
1 bay leaf
2 leeks, washed well
1/2 tsp. thyme (dried)
3 potatoes, peeled and cut
1 turnip, peeled and cubed
2 carrots, peeled and sliced
2 Tbsp. parsley (fresh), mince

Preparation

Put rabbit pieces in a large Dutch oven and cover with the water.
Add salt and bring to a boil.
Skim off any scum that rises to top.
Reduce heat and simmer 2 to 3 hours.
Add onion, garlic, bay leaf, thyme and any leaves off celery and green parts of leeks. Simmer for 1 hour longer.
Remove rabbit pieces from water and set aside.
Remove bay leaf, leek greens and celery leaves and discard. Add potatoes, slice white parts of leek and add them.
Put turnips, carrots and celery in pot.
Remove rabbit meat from bones and return to pot.
Bring to a boil.
Reduce heat to simmer for 20 minutes.
Add chopped parsley.
Serves 4 to 6.