Ingredients
- 2 cups flour (or however much you need for dredging)
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 pounds rabbit (dressed, cut up, or substitute, I also use 3 cups already cooked, cubed meat and skip the dredging)
- 3 tablespoons oil (cooking oil)
- 4 cups chicken broth
- 1 cup celery, sliced
- 1 cup onion, chopped
- 5 cups potatoes, cubed
- 30 ounces tomato sauce (2 cans, 15 ounce each)
- 2 1/2 cups carrots, thinly sliced
- 1 cup green bell pepper (or 1 green bell pepper), chopped
How to Make
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Step 1: In a bowl, mix the flour, salt and pepper together. Dredge the rabbit pieces through the flour.
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Step 2: In a 6 quart pot, heat the oil over medium heat. Place the rabbit pieces in the oil, cooking for 8 to 10 minutes, browning the meat, turning as needed.
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Step 3: Add the broth, celery, onions, and carrots. Cover and reduce the heat to low, simmering for 45 minutes to 1 hour. Stir occasionally.
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Step 4: Remove the pot from the heat and remove the rabbit pieces from the pot.
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Step 5: Let the meat cool slightly and de-bone, cutting into bite sized pieces.
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Step 6: Return the meat to the pot.
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Step 7: Add the remaining ingredients and bring to a boil.
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Step 8: Reduce heat and simmer for 20 to 25 minutes, letting the stew thicken and the vegetables get tender. Stir occasionally.
We hope you enjoy this recipe!
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