What you need.
Two snowshoe hare – Cleaned and quartered
Six cups beef broth
Five stalks celery-sliced thin
Four carrots – sliced
Four large potatoes – peeled and quartered
Two bay leaves
One large onion – chopped
One tablespoon black pepper
Salt to taste
One fourteen ounce can tomato sauce
One cup flour
Quarter cup olive oil
What you do.
Clean rabbits, being sure there is no shot or bone chips left on your rabbits. Put oil in large Dutch oven or pan and dip rabbit in flour and brown the pieces of rabbit. Remove the rabbit from pot and add the onions and cook for about three minutes now add all the other ingredients, including the rabbit, leaving out the potatoes. Bring to a boil and lower to a simmer and cook covered for about an hour. Now add the potatoes and cook an additional thirty or forty minutes. Check rabbit for tenderness. When rabbit begins to fall off the bones it’s done. If your stew needs more liquid while simmering, add more broth. Remove bay leaves before serving. This meal goes great with a good home made bread just hot from the oven. It doesn’t get any better on a cold winter day.