Rabbit Brunswick Stew
|Rabbit||2 Pound, cut up (Ready To Cook)|
|Salt||1 1⁄2 Teaspoon|
|Water||2 Cup (32 tbs)|
|Onions||2 Medium, sliced|
|Bacon slices||2 , cut up|
|Dried rosemary||1⁄2 Teaspoon, crushed|
|Dried basil||1⁄2 Teaspoon, crushed|
|Potatoes||2 Medium, peeled and cubed|
|Canned tomatoes||16 Ounce, cut up (1 Can)|
|Canned whole kernel corn||8 3⁄4 Ounce, drained (1 Can)|
|Canned lima beans||8 1⁄2 Ounce, drained (1 Can)|
|Cold water||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Tablespoon|
Sprinkle rabbit generously with the salt and pepper.
Place rabbit pieces in large kettle or Dutch oven; add 2 cups water.
Stir in the sliced onions, bacon, rosemary, and basil.
Bring to boiling.
Cover and reduce heat; simmer for 45 minutes.
Stir in the potatoes, undrained tomatoes, whole kernel corn, and lima beans.
Cover; simmer till meat is done and potatoes are tender, about 30 minutes longer.
Blend 1/4 cup cold water slowly into flour; stir into hot stew.
Cook and stir till thickened and bubbly.