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A hearty, old-fashioned stew with soft vegetables and rich broth.
Ingredients
1 rabbit, cut into pieces
3 potatoes, cubed
2 carrots, sliced
1 onion
1 cup mushrooms
4 cups chicken stock
2 tbsp flour
2 tbsp butter or oil
Bay leaf, thyme, salt and pepper
Method: Dust rabbit pieces lightly with flour and brown them in butter or oil. Add onion and mushrooms, then stock and herbs. Cover and simmer for around 45 minutes. Add potatoes and carrots, then cook until the vegetables and rabbit are tender.
For a thicker broth, mash a few potato pieces into the liquid.