Rabbit Stew

1 cut up rabbit
6 strips pork bacon NOT turkey
1 stalk chopped celery
1 cup cream of mushroom soup
3/4 cup chopped mushrooms
1 cup white wine

In a medium skillet fry the bacon until well done then remove leaving the grease.
Add rabbit and cook over medium heat until brown.
Remove the rabbit and dredge in flour then return rabbit back to skillet.
Stir in celery, cream of mushroom soup, and wine
Cover and cook for 20 min,
Add the mushrooms then cover and simmer over low heat for 45-60 min or until meat is tender.
Season to taste

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