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Georgia Rabbit Stew

2 rabbits
6 tablespoons hot fat
3 medium onions, cut fine
2 garlic cloves, minced
1/2 cup diced celery
2 tablespoons flour
1/2 cup water
1/2 cup pear juice
1/2 cup pineapple juice
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon thyme
2 4-ounce cans mushrooms

Cut 2 young rabbits in serving pieces and brown quickly in dutch oven in hot fat. Remove meat, and in remaining fat, sauté onions, garlic cloves, and celery until tender. Blend in flour and add water, pear and pineapple juice, salt, pepper, thyme, and the mushrooms, including liquid. Bring mixture to a boil, the simmer several minutes. Return rabbit meat to kettle, cover, and simmer 30 to 40 minutes. Serves 4 to 6.