Rabbit Stew
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INGREDIENTS 1 (3-pound) rabbit
6 small onions, chopped
1 bay leaf
1/2 cup chopped celery
2 teaspoons salt
2 cups diced carrots
3 raw potatoes, cut up
3 tablespoons flour
1 tablespoon chopped parsleyClean rabbit and soak in salted water. Drain. Disjoint it in pieces for serving and place in a large kettle with onions, bay leaf, celery and salt.
Cover with cold water and cook slowly until tender, about 2 hours. Add chopped carrots and potatoes and continue cooking until these vegetables are tender.
Smooth flour with a little cold water and add slowly. When thickened, add chopped parsley and serve.