Wild Mushroom and Rabbit Stew

Instructions

1. Make a blond roux with the flour and the butter. Heat the stock and whisk the roux in. Keep warm.
2. Dust the rabbit pieces with salt and pepper.
3. Heat the olive oil in a skillet over high heat, then add the rabbit. Sear the exterior, then lower the heat to medium.
4. Add the onion, tomato, and thyme, and cook until soft. Add the stock and bring to a boil. Reduce till the sauce coats a spoon.
5. Stir in the mushrooms and warm through. Serve hot by itself or over pasta.