Kentucky Rabbit Stew

A hearty rabbit stew with potatoes, mushrooms, carrots, and celery makes a complete meal.

• 1 rabbit (3 pounds) cut into pieces
• ¾ cup all-purpose flour, divided
• 3 tablespoons vegetable oil
• 5 stalks celery, chopped
• 2 medium onions, thinly sliced
• 1 ½ teaspoons salt-free zesty herb blend
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon rosemary
• ½ teaspoon ground sage
• 1 bay leaf
• 4 cups water
• 4 cups low-sodium chicken broth
• 2 cups diced carrots
• 4 medium potatoes, peeled and diced
• 4 ounces mushrooms, sliced
• cup cold water

Coat rabbit pieces in ½ cup flour. Heat oil in a large covered pan over medium heat. Brown rabbit pieces on all sides in oil. Add celery, onion, zesty herb blend, salt, pepper, rosemary, sage, bay leaf, water, and broth. Bring to a boil. Reduce heat to simmer. Cover and simmer for 2 hours. Lift rabbit pieces out of broth and remove bones, if desired. Return meat to pan. Add carrots, potatoes, and mushrooms. Cook for an additional 30 minutes or until vegetables are tender. Combine remaining ¼ cup of flour with cup cold water. Stir until well-blended with no lumps. Stir flour mixture into broth. Cook and stir until broth has thickened. Remove bay leaf before serving.