4 pounds rabbit, cut into stew-sized pieces
2 1/2 cups all-purpose flour
1/2 cup grapeseed oil
9 tablespoons butter
1 cup celery, diced
2 cups diced carrots
6 onions, finely diced
Himalayan Pink Salt to taste
½ cupFreshly ground black pepper
10 cups water
9 cups red wine
6 medium-sized potatoes, diced
2 cup sliced sauteed mushrooms
Directions

Using half the flour powder the pieces of rabbit. Heat the oil and butter in a large saucepan, and brown the rabbit. Add everything but the potatoes cook 1 hour and 45 minutes, add potatoes for remaining suggested cook time. Adjust seasonings, if necessary, and serve.
YUMMY RABBIT