Rabbit Stew

Ingredients

• 3  bay leaves 
• 6 servings pepper black freshly ground
• 3 tablespoons butter 
• 2 cups carrots diced
• 1 cup celery diced
• 1.5 cups flour all-purpose
• 0.3 cup grapeseed oil 
• 0.5 cup sautéed mushrooms sliced
• 2  onions diced finely
• 4 medium potatoes diced
• 3 pounds rabbit cut into stew-sized pieces
• 4 cups red wine 
• 6 servings salt 
• 6 cups water 

Equipment

• sauce pan
• pot

Directions

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. 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.
5. Add the already sauteed mushrooms to the stew and allow to simmer for about 10 minutes. Adjust seasonings, if necessary, and serve.