Hearty Rabbit Stew With Vegetables - cooking recipe

Ingredients

1 rabbit, about 3 pounds, cut up
3/4 cup all-purpose flour, divided
3 tablespoons butter
1 cup celery, chopped
2 medium onions, thinly sliced
1 teaspoon seasoning salt
1 teaspoon salt
1 dash pepper
1 bay leaf
4 cups chicken broth, low sodium (can also use either water or vegetable broth)
4 cups dry red wine
2 cups carrots, diced
4 medium potatoes, peeled and diced
4 ounces mushrooms, sliced and sauteed
1/3 cup cold water

Preparation

Dredge the rabbit pieces with the 1/2 cup of flour.
Melt butter in a Dutch oven over medium heat; brown rabbit pieces on all sides. Add celery, onion, seasoned salt, salt, pepper, bay leaf, 4 cups water or broth and wine; bring to a boil.
Reduce heat to a simmer, cover and simmer for 2 hours.
Add carrots, potatoes, and mushrooms. Cook for about 25 to 30 minutes longer, or until vegetables are tender.
Combine remaining 1/4 cup flour and 1/3 cup of cold water; stir until well blended and free of lumps. Stir the flour mixture into the broth; cook and stir until the broth has thickened.
Serve the stew with biscuits and a salad.