rabbit stew

¾ c flour

4 tbsp. butter or lard


2 sliced onions

2-3 c sliced mushrooms

2 c red wine

4 cloves garlic

1 tsp thyme

4 c broth

salt and pepper


dredge rabbit in flour. melt butter in a dutch oven; brown rabbit pieces. set rabbit aside

in the dutch oven, sauté mushrooms and onions, adding more butter/lard if necessary

deglaze with wine, and let simmer. add in browned rabbit, broth, thyme and garlic. make sure the rabbit is mostly submerged. simmer for about 2 hours, until rabbit is tender