Old World Rabbit Stew

 Submitted by Grant Davis

1 Large Onion, Quartered

6 Medium Size Red Potatoes

6 Carrots Cut into 2 Inch Pieces

1/2 Green Beans

1 Cup Flour

1/2 to 1 Cube Butter

Salt and Pepper to Taste

Water as Needed

Cut each rabbit into four pieces.  Season flour with salt and pepper.  Coat rabbit in seasoned flour.  Melt butter in 14 inch Dutch oven and brown rabbit.  Peel and quarter onion and add browned rabbit.  Add 1/4 cup water and cook rabbit 2 - 2 1/2 hours.  Prepare carrots and potatoes.

After 1 hour add carrots, 15-20 minutes later add potatoes, 15 minutes later add green beans, 15 minutes later add corn.  Cook until rabbit and all vegetables are fork tender.  Add water as needed during cooking time.  (Note: Water should be no more than 1/4 inch deep in bottom of Dutch oven.)  Stir occasionally.  Serve hot.  If gravy is desired, thicken drippings with additional flour.