Wild Mushroom and Rabbit Stew

Instructions

1. 1

   Make a blond roux with the flour and the butter. Heat the stock and whisk the roux in. Keep warm.

2. 2

   Dust the rabbit pieces with salt and pepper.

3. 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. 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. 5

   Stir in the mushrooms and warm through. Serve hot by itself or over pasta.