A hearty rabbit stew to get you through a cold winter's night! Preparation time, 30 minutes; Cooking time, 3 hours. Serves 4 to 8.

1 stewing rabbit, cut up
2 cups water
1 beef bouillon cube
1 tsp salt
1/4 tsp pepper
1/2 tsp rosemary
1 medium onion, chopped
5 medium carrots
5 medium potatoes
1 medium turnip
1/4 cup flour
1/4 cup water
1 clove garlic, crushed


In a large dutch oven, lightly brown the rabbit pieces in cooking oil. Add water with dissolved bouillon cube, salt, pepper and rosemary. Cover tightly and simmer for 2 hours, stirring occasionally, or until rabbit is getting tender.

While rabbit is cooking, peel and chop vegetables. Remove rabbit from heat and pick out fine bones: ribs and back bones. Add vegetables to rabbit pot, simmer 40 minutes longer. Mix flour, remaining water and garlic, add to stew, cook with stirring until slightly thickened.